Pan-seared Breaded Plaice with Whipped Lemon Butter
This Pan-seared Breaded Plaice is quick and easy to make and can be varied in so many ways! Here served with a delicious Whipped Lemon Butter which I promise you will make over, and over and over again for anything from fish to vegetables to bread.
Melt 20g of the butter, let it cool down slightly and then pour into a bowl with high walls. Cut the rest of the butter into smaller pieces.
Using an electric beater, mix in the pieces of solid butter slowly, making sure that it’s completely mixed in with the melted butter before adding more. When finished, it should have the consistency of a hard whipped cream - if it’s too soft, add a bit more solid butter.
Add the lemon juice and taste test. Add more as needed and season with salt. Set aside for now.
Pan-Seared Breaded Plaice
If you want to serve with rice, start it now.
Bring out one deep plate and two flat plates. Place the flour in one of the flat ones and mix in dried basil, salt and pepper. In the second flat one, whip the eggs lightly. In the deep plate, place the breadcrumbs. Also bring out a plate or other surface for placing the breaded filets on.
Take one plaice filet, pat it dry with a paper towel and turn it first in the flour mixture, then the egg and finally the breadcrumbs. At each step, make sure the filet is entirely coated. Place on a clean surface and repeat for all the filets.
Heat half of the butter in a frying pan over medium high heat. When the butter has started to brown, place the filets in the frying pan and cook for about 1.5 min per side. They should have a nice golden color when finished, and a fork should slide through without any resistance. You might need to add more butter as you go along, as the breadcrumbs soak it up.
Serve the plaice filets with the rice and place a good amount of whipped lemon butter on top of the fish, and add some lemon wedges.
The seasoning for the flour can be varied in a million different ways - try different herbs and other spices to find your favorite! Some of my favorites (apart from this one) include French spice mix, Italian spice mix, turmeric and cayenne.
If you're cooking more filets and need to do it in several rounds, I suggest starting fresh with the butter for each round, otherwise you risk ending up with really sad-looking filets.