If you do not have a cooking thermometer or deep-fat frier with its own thermostat, test the heat of the oil by dropping in a 2.5 cm (1 inch) cube of bread: this should brown in 75 seconds at a temperature of 170C/325F.
It is very important to coat the rolls thoroughly in egg and breadcrumbs, or the cheese will melt and it will bubble out.
2 plaice, divided into 8 fillets
100 g (4 oz) Cheddar cheese in 1 piece
2 large eggs, beaten
225 g (8 oz) fresh white breadcrumbs
vegetable oil, for deep frying
1. Skin and wash the fillets, then dry them on absorbent paper.
2. Cut the cheese into 8 pieces, each long enough to fit just across the width of a fish fillet. Place a piece of cheese on each fillet and roll it up, starting from the tail end.
3. Pour the beaten eggs on to a shallow dish and put the breadcrumbs on a plate. Coat each fish roll
all over in egg, then in breadcrumbs. Repeat, so that the rolls are coated twice, pressing the second coating of breadcrumbs on thoroughly. [J]
4. Pour enough oil into a deep-fat frier to cover the fish rolls and heat to 170C/325F. Carefully lower the fish rolls into the hot oil and fry for about 7 minutes until they are golden brown and crisp (fry the rolls in 2 batches if necessary). Remove with a slotted spoon and drain on absorbent paper. Serve at once, with tartare sauce.
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