Plaice Fillets in Lemon and Herb Crumb

Ingredients

• 600 g plaice fillets
• 120 g panko breadcrumbs
• 1 lemon
• 20 g fresh flat-leaf parsley
• 60 g plain flour
• 2 eggs
• 40 g butter
• 3 tbsp sunflower oil

Method

1. 1

   Finely chop parsley and mix with panko breadcrumbs and lemon zest. Season well.

2. 2

   Coat plaice fillets in flour, then beaten egg, then the lemon and herb crumb, pressing firmly.

3. 3

   Heat butter and oil together in a large frying pan over medium-high heat.

4. 4

   Fry crumbed plaice for 2–3 minutes per side until golden and cooked through. Work in batches to avoid crowding.

5. 5

   Squeeze lemon juice over the fillets and serve straight away with tartare sauce and a green salad.