Name: Crispy plaice with Thai-style carrot salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 tbsp plain flour seasoned; 1 egg beaten; 100g breadcrumbs; 4 small or 2 large skinless plaice fillets; rapeseed oil for frying; steamed jasmine rice to serve; 3 carrots shredded; 100g green beans blanched and cut into pieces; 100g cherry tomatoes quartered; 1 lime juiced; 1 tbsp fish sauce; 1 tbsp soft brown sugar; 1 bird’s-eye chilli finely sliced; handful of coriander leaves torn; handful of mint leaves torn

Two plates of crispy plaice with salad on the side

2 tbsp plain flour
seasoned
1 egg
beaten
100g breadcrumbs
4 small or 2 large skinless plaice fillets
rapeseed oil
for frying
steamed jasmine rice
to serve

CARROT SALAD

3 carrots
shredded
100g green beans
blanched and cut into pieces
100g cherry tomatoes
quartered
1 lime
juiced
1 tbsp fish sauce
1 tbsp soft brown sugar
1 bird’s-eye chilli
finely sliced
handful of coriander leaves
torn
handful of mint leaves
torn

Method

step 1
Put the carrot and beans in a bowl. Bash the tomatoes, lime juice, fish sauce, sugar and chilli with a pestle and mortar. Tip over the carrots and beans, toss and leave to sit for 10 mins.
step 2
Put the flour, egg and breadcrumbs into three separate, shallow bowls, then toss the plaice fillets first in the flour, then the egg and lastly the breadcrumbs.
step 3
Heat 1cm depth of oil in a large non-stick frying pan over a medium-high heat. Carefully lower in the fillets and fry for 2-3 mins on each side until really golden, then drain on kitchen paper and season with sea salt flakes.
step 4
Add the coriander and mint to the carrot salad and toss well. Serve with the fish and some steamed rice.