Plaice (Pleuronectes platessa) is another perennial chip-shop favorite mainly due to its excellence when battered.  Plaice has a more subtle flavour than sole and is best eaten fresh due to its delicate flavour dissipating rather quickly after capture.  We are lucky here in Weston because Brixham lands a lot of Plaice from the South coast including Porlock areas which are a terrific natural breading ground for Plaice of breath-taking quality.  Look out on our specials board for Brixham Plaice and try it battered as a fillet or even trimmed and char-grilled as shown above.

Plaice is always sold skin on and is best grilled (whole), battered or fried in fresh breadcrumbs (fillet) with lots of freshly squeezed lemon and golden chips!

 

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