Pan-fried plaice

A bit of a retro dish, this.

The plaice fillets were floured, egged and coated in panko crumbs and set aside while the potatoes and asparagus were prepared and cooked.

Once done, the vegetables were drained and kept warm while the fish was fried in hot sunflower oil.

The tartare sauce was some bought bottled stuff with chopped capers and cornichons added for extra flavour and texture.

Garnished with chopped parsley and a slice of lemon, the dish was complete.

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