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Golden, gluten-free pan-fried plaice in a light rice-flour crust, served with oven-crisp fries and a bright tomato, cucumber, radish and herb salad.
Created by MajaDifficulty
medium
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Servings
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Servings
1–12 servings
Estimated nutrition per serving
For 2
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Get everything ready
Heat the oven to 220°C/200°C fan/gas 7. Line a large baking tray with baking paper.
Rinse the cut potatoes under cold water, then dry them very thoroughly with a clean tea towel. Toss with 2 tablespoons of oil and a pinch of salt, arranging them in a single layer on the tray.
Mix the rice flour, cornflour, paprika, black pepper and a pinch of salt on a shallow plate. Put the beaten egg in a second shallow bowl.
Put the tomatoes, cucumber, radishes, rocket and parsley in a large bowl. Keep undressed until serving so the leaves stay crisp.
Dip each dry plaice fillet in the egg, letting excess drip away, then press into the flour mixture on both sides. Place on a clean plate and wash your hands.
Step by step
Bake the fries until golden and crisp, turning once halfway through.
Timer available in cooking mode · 30 min
Just before the fish is ready, toss the salad with the lemon juice, 1 tablespoon of oil and a pinch of salt.
When the fries have about 10 minutes left, heat 2 tablespoons of oil in a large non-stick frying pan over medium-high heat. Fry the coated plaice for 3 to 4 minutes on the first side, then carefully turn and fry for 2 to 3 minutes more, until crisp, golden and opaque throughout. Cook in batches if necessary; do not crowd the pan.
Timer available in cooking mode · 7 min
Season the hot fries with the remaining pinch of salt. Divide the crispy plaice, fries and summer salad between two plates and serve immediately.
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