- 600g (20 oz) plaice fillets, skinned and trimmed
to coat the fish
- 200g (7 oz) panko breadcrumbs
- 25g (1 oz) parmesan cheese, grated
- 1 egg (beaten)
- 120ml (1/2 cup) milk
- 110g (4oz) flour
for the dressing
- 25g / 1oz parmesan, grated
- 1 tsp white wine vinegar
- 75g / 3oz ready-made mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon capers, rinsed and chopped
- 25g dill / 1 oz dill, finely chopped
- pinch salt
- 1 garlic clove, crushed
- 15ml / 1 tablespoon extra virgin olive oil
for the salad
- 2 heads little jem
- 25g / 1 oz parmesan shavings
- 1 teaspoon capers
- 1 small bunch of dill
to cook the fish
- 2 tablespoons of olive oil
- First mix together the panko breadcrumbs and the grated parmesan cheese.
- Next add the milk to the beaten egg and whisk together.
- Cut up your trimmed fish fillets into 4 equal sized portions. Than dip the fish into the flour, followed by the egg mix, and finally into your cheesy bread crumbs. Place into the fridge to set the breadcrumbs
- For the dressing, place the parmesan and vinegar into a food processor and blend until very smooth.
- Add the mayonnaise, mustard, capers, salt, garlic, chopped dill, and olive oil and blend again until smooth.
- Cut the bottom stalk off the little gem lettuce and separate out the leaves. Give the salad a quick wash in some water to remove any dirt and dry thoroughly with a tea towel.
- Next heat the olive oil in a pan over a moderate heat, and once hot add the crumbed fillets of plaice.
- Fry your fish on each side for about two minutes till golden, and then drain well on some kitchen towels. Be careful turning the fish. Plaice without the skin can be a little fragile and you don’t want it to fall apart
- While the fish is cooling down toss the little gem in a large bowl with the dressing. Make sure you get a good coating of the dressing on each leaf.
- Divide the lettuce between 4 bowls and gently place the crispy fish fillets on top. Add some sprigs of dill and finish the salad by sprinkling on the capers and parmesan shavings.
Alternative fish – cod, haddock. hake, whiting,