Posh Plaice Fish Fingers

I first learnt how to bread fish at the Hotel St George in Harrogate. It was scampi then, but the same rules apply to breaded plaice. This is a good way to get the kids to eat fish because plaice is nice and soft, so they don’t have to chew and it’s not too fishy. You could serve them with chips and tell them it’s the best fish and chips you can get outside Yorkshire.

Serve:

4

Preparation time:

15 mins

Cooking time:

2 mins

Cost:

Difficulty:

Ingredients

• 2 large plaice, skinned and divided into 8 fillets
• 55g plain flour
• 100g breadcrumbs
• 1tbsp Knorr Granulated Bouillon
• A handful of chopped fresh parsley
• 3 eggs
• 2-3tbsp sunflower oil
• Fresh parsley and lemon wedges to garnish
• Some unsalted butter

Method

1. Clean the plaice fillets, making sure they’re free of blood. Place on a clean kitchen towel to dry.

2. Place the flour and breadcrumbs in separate bowls, and season each of them with the Knorr Fish Stock Granules. Add the parsley to each of them and mix together using your hands.

3. Take a third bowl and beat the 3 eggs with a fork.

4. Dip the fish into the flour and then into the egg wash, and finally dust them lightly in breadcrumbs. Now place them on a plate until you’re ready to cook.

5. Pour a little sunflower oil into a frying pan and heat. When it’s ready, add the fish in gently and shallow fry. Cook them evenly for about a minute and a half, turning constantly until golden brown. (I turn the gas off for the last 15 seconds.)

6. Once they’re done, place onto a plate lined with kitchen roll to soak up any excess oil. Garnish with parsley and a couple of lemon wedges.

N.B. Take care when cooking this dish. Never leave a hot frying pan unattended and be careful of becoming splattered with oil.

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