Breaded plaice: the recipe for the tasty second course of fish loved by the little ones

The breaded plaice is a second dish that is very easy to prepare and super tasty. Available in convenient fresh and frozen fillets, this fish, particularly popular with children, is characterized by a delicate flavor. Crunchy on the outside and very soft on the inside, thanks to the rich breading and cooking in the pan, it is perfect for making any summer lunch and dinner special. Served with a delicious portion of chips, they will delight the little ones of the house.

How to prepare breaded plaice

Step 1

Step 1

Clean the plaice, making sure there are no residual bones 1.

Clean the plaice, making sure there are no residual bones 1.

Step 2

Step 2

Beat the eggs with the milk 2.

Beat the eggs with the milk 2.

Step 3

Step 3

Pass the plaice fillets in the flour and then in the egg mixture 3.

Pass the plaice fillets in the flour and then in the egg mixture 3.

Step 4

Step 4

Drain the fillets and then bread them with the breadcrumbs 4.

Drain the fillets and then bread them with the breadcrumbs 4.

Step 5

Step 5

Melt a generous knob of butter in a pan; when it is hot, arrange the fish fillets 5 and brown them on both sides, turning them gently with a spatula to prevent them from flaking.

Melt a generous knob of butter in a pan; when it is hot, arrange the fish fillets 5 and brown them on both sides, turning them gently with a spatula to prevent them from flaking.

Step 6

Step 6

Once golden brown, drain the fillets and let them dry on absorbent kitchen paper. Season with a pinch of salt and some aromatic herbs as you wish and serve hot 6.

Once golden brown, drain the fillets and let them dry on absorbent kitchen paper. Season with a pinch of salt and some aromatic herbs as you wish and serve hot 6.

Preservation

Breaded plaice can be preserved in the refrigerator for a maximum of 1-2 days, closed in a special container with an airtight seal. However, it is advisable to prepare this fast dish and consume it hot at the moment.