Recipe

Plaice Fish and Chips

Crispy Plaice Delight

4.8 out of 5

Indulge in the classic British dish of Plaice Fish and Chips. This recipe combines tender plaice fillets coated in a crispy batter, served alongside golden and fluffy chips. It's a delightful meal that captures the essence of British cuisine.

Seafood› Fish Dish› Saltwater Fish Dish› Plaice Fish and Chips

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Preparation time

20 minutes

Cooking time

10 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Dairy-free, Nut-free, Egg-free, Gluten-free (with appropriate flour substitution)

Allergens

Fish, Wheat

Not suitable for

Vegan, Vegetarian, Paleo, Keto, Low-carb

Ingredients

4 plaice fillets (400g / 14oz) 4 plaice fillets (400g / 14oz)
1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
1 teaspoon baking powder 1 teaspoon baking powder
1/2 teaspoon salt 1/2 teaspoon salt
1/4 teaspoon black pepper 1/4 teaspoon black pepper
1 cup (240ml) cold sparkling water 1 cup (240ml) cold sparkling water
Vegetable oil, for frying Vegetable oil, for frying
4 large potatoes, cut into chips 4 large potatoes, cut into chips
Salt, to taste Salt, to taste
Malt vinegar, for serving Malt vinegar, for serving
Tartar sauce, for serving Tartar sauce, for serving

Nutrition

Calories (kcal / KJ): 450 kcal / 1885 KJ
Fat (total, saturated): 15g, 2g
Carbohydrates (total, sugars): 55g, 2g
Protein: 25g
Fiber: 4g
Salt: 1.5g

Preparation

1.
Preheat the oven to 200°C (400°F).
2.
In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
3.
Gradually pour in the sparkling water while whisking until a smooth batter forms.
4.
Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).
5.
Dip each plaice fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry the fillets for 4-5 minutes on each side until golden and crispy. Remove and drain on a paper towel-lined plate.
6.
In the meantime, spread the cut potatoes on a baking sheet and drizzle with vegetable oil. Season with salt and toss to coat. Bake for 30-35 minutes until golden and crispy.
7.
Serve the crispy plaice fillets and chips with malt vinegar and tartar sauce on the side.

Treat your ingredients with care...

Plaice fillets — Ensure the fillets are fresh and free from any unpleasant odor. Pat them dry with a paper towel before dipping them into the batter for better adhesion.
Sparkling water — The carbonation in sparkling water helps create a lighter and crispier batter. Make sure the water is cold for the best results.
Potatoes — Opt for starchy potatoes like Maris Piper or Russet for the fluffiest chips. Soaking the cut potatoes in cold water for 30 minutes before baking or frying can help remove excess starch and result in crispier chips.

Tips & Tricks

For an extra crispy batter, refrigerate the coated plaice fillets for 15 minutes before frying.
To prevent the chips from sticking together, spread them out on the baking sheet without overcrowding.
For a healthier alternative, you can bake the battered plaice fillets instead of frying them. Preheat the oven to 220°C (425°F) and bake for 15-20 minutes until golden and crispy.

Serving advice

Serve the Plaice Fish and Chips on a large platter, garnished with fresh parsley or lemon wedges for a pop of color. Accompany it with a side of tartar sauce, malt vinegar, and a sprinkle of salt. Enjoy it with friends and family for a delightful and satisfying meal.

Presentation advice

Arrange the golden plaice fillets and chips on a rustic wooden board or a newspaper-lined tray to evoke the traditional British fish and chips experience. Serve it alongside small ramekins of tartar sauce and malt vinegar for dipping.