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What it is
Plaice is a sweet, delicate flatfish with soft white flesh and a fine flake, easy to spot by its orange spots. We prepare it to order at the counter, whole on the bone or filleted and skinned, and cut into goujons if you like. Priced by weight, filleted, skinned and pin-boned by hand at no charge.
Why choose it
Plaice is the gentle family flatfish and the one to choose for a quick sweet supper or for crisp crumbed goujons. It cooks in minutes, it is mild enough for children and it takes a simple butter and lemon or a light crumb without fuss.
How it tastes
Sweet and mild with a soft, delicate flake that is more tender than Dover sole and quicker to cook. The flesh is fine and light and does not hold its shape as firmly as turbot or sole, so it suits gentle handling and quick cooking. On the bone it stays moist and sweet.
How to cook it
Pan-fry fillets in butter for a minute or two a side, cut them into goujons and crumb and shallow-fry them, grill or bake a whole fish at 190C, or dust and fry it whole. It needs very little time.
What goes with it
Brown butter, lemon, capers and parsley. Peas, new potatoes and tartare sauce. A light crumb for goujons and a wedge of lemon.
How long it takes
Fillets pan-fry in 1 to 2 minutes a side, goujons fry in 2 to 3 minutes, and a whole plaice bakes or grills in 8 to 12 minutes. Plaice cooks fast, so watch it. Times vary with size.
Nutrition
Plaice is high in protein and very lean, with little fat. A typical fillet carries around 16 to 18 grams of protein. It is a good source of B vitamins and a light, easily digested fish.
Sustainability
Ask at the counter for the day's sourcing. We can advise on responsibly sourced plaice and on size and season, and suggest an alternative like lemon sole or dab if you want one.
Where to buy it
At the counter at 18 Barnes High Street, cut to order, or delivered across south west London and shipped across the UK.
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Common questions
What is the difference between plaice and lemon sole?
Both are soft mild flatfish, but plaice has a sweeter flavour and orange spots, while lemon sole is a touch firmer and more delicate. Both cook quickly and suit butter and lemon.
How do I make plaice goujons?
Cut skinned fillets into strips, coat them in flour, egg and breadcrumbs, and shallow-fry for 2 to 3 minutes until golden. Serve with lemon and tartare.
Should I cook plaice on the bone or filleted?
On the bone keeps it moist and sweet and is easy to lift at the table. Filleted is quicker and good for goujons or a fast pan-fry. We prepare it either way at the counter.
Why does my plaice fall apart?
Plaice has a soft delicate flake, so cook it quickly, turn it only once and lift it with a wide spatula. A whole fish on the bone holds together better than thin fillets.
Can I freeze plaice?
Yes, though it is a fish worth eating fresh. Wrap it tightly, freeze it quickly and defrost in the fridge overnight.
Is plaice suitable for children?
Yes. Plaice is mild, sweet and soft with a fine flake, and once filleted and pin-boned it is an easy fish for children. We pin-bone it by hand at the counter.
Common questions
What is the difference between plaice and lemon sole?
Both are soft mild flatfish, but plaice has a sweeter flavour and orange spots, while lemon sole is a touch firmer and more delicate. Both cook quickly and suit butter and lemon.
How do I make plaice goujons?
Cut skinned fillets into strips, coat them in flour, egg and breadcrumbs, and shallow-fry for 2 to 3 minutes until golden. Serve with lemon and tartare.
Should I cook plaice on the bone or filleted?
On the bone keeps it moist and sweet and is easy to lift at the table. Filleted is quicker and good for goujons or a fast pan-fry. We prepare it either way at the counter.
Why does my plaice fall apart?
Plaice has a soft delicate flake, so cook it quickly, turn it only once and lift it with a wide spatula. A whole fish on the bone holds together better than thin fillets.
Can I freeze plaice?
Yes, though it is a fish worth eating fresh. Wrap it tightly, freeze it quickly and defrost in the fridge overnight.
Is plaice suitable for children?
Yes. Plaice is mild, sweet and soft with a fine flake, and once filleted and pin-boned it is an easy fish for children. We pin-bone it by hand at the counter.
