Fried Plaice

Ingredients

• The fish is cut in slices, leaving the bone in
• Rub with flour
• roll in egg
• roll in bread-crumbs
• garnished with parsley

Method

1. 1

   Well wash, and dry in a clean cloth.

2. 2

   Rub with flour, then roll in egg and bread-crumbs, and fry, well draining and serving on a dish-paper garnished with parsley.

3. 3

   White sauce may be served with fried plaice, or it can be served plain.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 7. The excerpt below is the record exactly as published.

Fried Plaice The fish is cut in slices, leaving the bone in, for frying. Well wash, and dry in a clean cloth. Rub with flour, then roll in egg and bread- crumbs, and fry, well draining and serving on a dish-paper garnished with parsley

Cook this with the app: pantry check, scaling, and the assistant.