Deep Fried Plaice with Minted Peas and Lemon
This beautiful plaice dish is perfect for a Friday night feast. Plaice has a mild flavour and a light texture and tastes wonderful fried in this light cider batter.
Ingredients
- 3 large plaice fillets
Batter
- 150g gluten free sr flour
- 150ml cider
Peas
- 25g butter
- Splash of water
- ½ a shallot diced
- 1 clove garlic, crushed
- 500g fresh peas
- Few sprigs of mint and parsley
- Splash of cream
- Salt and pepper
- Vegetable oil for frying
To serve
- Lemon wedges and watercress
Method
Heat a large deep fat fryer to 180c.
To cook the peas, pop the butter, water, shallot and garlic into a pan. Bring to the boil. Then add the peas and cook for 2 minutes. Add the cream and mint. Season. Finish with the lemon juice and zest.
Whisk together all the ingredients for the batter until smooth. Put half the fish in the mix, coating completely, and carefully lower into the oil. Cook for 2 minutes until golden and crispy, drain onto paper and repeat.
Spoon the peas onto a plate and serve with the fish and watercress and lemon wedges.
Ingredients
- 3 large plaice fillets
Batter
- 150g gluten free sr flour
- 150ml cider
Peas
- 25g butter
- Splash of water
- ½ a shallot diced
- 1 clove garlic, crushed
- 500g fresh peas
- Few sprigs of mint and parsley
- Splash of cream
- Salt and pepper
- Vegetable oil for frying
To serve
- Lemon wedges and watercress
Method
Heat a large deep fat fryer to 180c.
To cook the peas, pop the butter, water, shallot and garlic into a pan. Bring to the boil. Then add the peas and cook for 2 minutes. Add the cream and mint. Season. Finish with the lemon juice and zest.
Whisk together all the ingredients for the batter until smooth. Put half the fish in the mix, coating completely, and carefully lower into the oil. Cook for 2 minutes until golden and crispy, drain onto paper and repeat.
Spoon the peas onto a plate and serve with the fish and watercress and lemon wedges.
