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Plaice, Fried

Fried plaice are best when they are filleted before they are fried (See PLAICE, FILLETED). Indeed, this is by far the most satisfactory mode of dressing this fish. If preferred, the plaice may be cut across into pieces about two inches wide. Sprinkle a little salt over the fish, and let it lie for two or three hours. Dry it well, dredge it with flour, then dip it into beaten egg and fine bread-crumbs, sprinkle a tea-spoonful of bread raspings over the top, and fry the fish in plenty of hot fat until it is brightly coloured. Drain well, and serve on a hot napkin. Garnish with green parsley. If preferred the plaice may be simply floured instead of being egged and breaded, or it may be fried in batter. (See BATTER FOR FRYING.)