Plaice is known for its very flavoursome and white meat with an almost creamy texture. It is low in fat, high in protein and a great source of vitamin B12 and selenium.
Breaded plaice fillet offers a rapid, tasty and easy way to cook and serve fish that is very simple to use as part of a recipe or as an individual menu item on a buffet. Can be served both hot and cold after cooking.
ServingThe fresh and slightly sweet aromas of plaice are well-accompanied by savoury flavours. Plaice is very versatile and the thin fillets are well suited for fast and easy cooking, while still maintaining their natural flavours.
Prepare directly from frozen
Cooking instructionsPrepare from frozen in deep fryer or on a pre-heated pan
Plaice fillet (fish) (60%), breading (40%): flour (wheat), water, potato starch, salt, white pepper, yeast. A few bones may remain.
Catching areaSkagerrak, Kattegat, Sound, Belt Sea, and Baltic Sea (FAO 27 III), North Sea (FAO 27 IV)