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Fried plaice This course is prepared like you get real plaice from Denmark to Nice. While Norwegians dry fry our flounder, our friends down south have realized that flat fish should be fried with the skin and bones so that you can suck out all the delicious fat that sits along the fish bones.2 plaices of about 1kg 8 tbs flour, 2 ts salt and pepper 4 tbs butter for frying 200g butter 4 tbs capers 2 tbs chopped parsley 4 half lemons Boiled potatoes Cut the head of, remove gils and the insides and cut of the fins. Dry the fish well. Melt 200g of butter on low heat until it starts getting brown and gets a nutty smell. Stir ones in a while. Keep warm. Blend flour, salt and pepper and turn the fish in this. Melt the butter on medium heat and put in the plaice when the butter is roaring. Fry on both sides until the skin is golden. About 5 minutes on each side. Add capers and parsley to the brown butter. Serve with the plaices, lemon and boiled potatoes. |
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