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Fried Fillet of Plaice, Tartare Sauce (Filet de Pile   l'Ang

ingredients

serves 10
10 x 85 g fillets of plaice
flour, eggwash and breadcrumbs
3 lemons
picked parsley
600 ml Tartare Sauce
salt

method

1. Dry the fillets in a cloth or absorbent kitchen paper and season with salt.

2. Coat with the flour, eggwash and breadcrumbs, reshape and place into hot fat.

3. Fry for 3 minutes until crisp and golden, turning the fillets during cooking to ensure even cooking and coloration.

4. Drain on absorbent kitchen paper and season with salt.

5. Dress on a dish paper on a flat dish. Garnish with lemon wedges and picked parsley and serve accompanied by a sauceboat of Tartare Sauce.

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