Whole fried plaice

Helstekt rödspätta

Whole friend plaice

Fried whole plaice is probably the most loved fish for everyday meals in Sweden! It is good value compared with many other fish and although filleted plaice is easier to fry, whole plaice has much more flavour.

Swedes usually serve whole plaice with new potatoes and remouladsås (remoulade sauce). Other common accompaniments in Sweden are buttered rye bread, rårörda lingon (sweetened lingonberries), parsley sauce, sautéed shrimps and mushrooms, or simply melted butter and lemon wedges. John Duxbury

Summary

Tips

Whole plaice with bright orange spots

• When buying whole plaice, check that the orange spots on the skin are really bright as that is a good indication that it is fresh.
• Ask your fishmonger to skin and gut the fish for you, as doing it yourself is messy!
• Although plaice is available all year round, it is at its best in late summer and autumn and should be avoided in early summer when it is often watery.

Take care not to move plaice when frying it or the coating will disintegrate
Don't turn the fish too soon!

• Pan-frying flat fish is easy if you don't move the fish until one side is cooked. The flesh is moist and so there will be a thin layer of water between the butter and the fish: be patient and wait for the water to evaporate and then it can then be turned over without disintegrating.
• It is also important to only fry one plaice at a time, so you need one pan per person!
• You need to use plenty of butter to fry the fish, as it makes frying easier and adds greatly to the taste.

Sole fried in butter
This recipe works well with other flat fish

• Look out for megrim soles. They are pretty ugly looking fish and so they don't often make an appearance in British supermarkets, but I think they have a nicer texture, a better flavour and they are often cheaper than plaice. UK stocks tend to get bought up for Spanish and Portuguese restaurants, which is another reason why they are often hard to come by.

Homemade remoulade sauce

• Instead of tartare sauce try remouladsås (remoulade sauce) for a change. For our recipe click here.

Ingredients

50 g (½ cup) flour, preferably dark rye
    salt and freshly ground black pepper
2   whole plaice, gutted and heads and dark skin removed
2-3 tbsp   butter for frying
    lemon slices
    dill sprigs

Method

1. Mix the flour with salt and pepper on a large plate.

2. Put two thick-bottomed pans on a medium high heat.

3. When hot, add the butter and then dip both sides of the fish into the seasoned flour, pressing down lightly to ensure that the fish is evenly coated. Fry the fish on one side for 5 minutes for a small plaice and for 8 minutes for a giant.

4. When the plaice moves easily turn it over with two palette knives. Cook the other side for another 5-8 minutes, until the flesh is firm and white.

5. Serve immediately, garnished with lemon slices and dill sprigs.

Downloads

printer copy sb  printer version.pdf

Phone and tablet h32  phone & tablet version.pdf

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