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Description
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.
Ingredients
US|METRIC
4 SERVINGS
- 2 plaice (large, skinned and divided into 8 fillets)
- 55 grams plain flour
- 100 grams breadcrumbs
- 1 Tbsp. Knorr Vegetable Granules
- fresh parsley (A handful of chopped)
- 3 eggs
- 3 Tbsp. sunflower oil
- fresh parsley (optional)
- unsalted butter (Some)
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Directions
- Clean the plaice fillets, making sure they’re free of blood. Place on a clean kitchen towel to dry.
- 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.
- Take a third bowl and beat the 3 eggs with a fork.
NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol165mg55% |
| Sodium230mg10% |
| Potassium160mg5% |
| Protein9g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A15% |
| Vitamin C45% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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