Shallow-Fried Spice Plaice Fillets with Green Tomato Relish and Chilli Butter
Recipe by David Massey
This sounds, looks and tastes impressive but only you will know how easy it is to make! Japanese breadcrumbs are finer than the regular kind, giving the plaice a super-crunchy coating, and the tomato relish can be made in a flash.
Serves 2
Ingredients
- 2 plaice fillets per person
- 1 cupful of Japanese breadcrumbs
- ½ tsp garlic powder
- ½ tsp mustard powder
- ½ tsp celery salt
- ½ tsp black mustard seeds
- ½ tsp chilli powder
- ½ tsp ground black pepper
- ½ cup plain flour
- 2 beaten eggs
- Drop of milk
For the tomato relish
- 3 green tomatoes, cut into quarters
- 1 red onion, finely diced
- 1 clove garlic, finely diced
- 4 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 5 basil leaves, torn
- Seasoning
For the chilli butter
- 1 red chilli, deseeded and finely chopped
- 2 tbsp unsalted butter
- A splash of white wine
- 2 tbsp chopped chives
Method
- To make the tomato relish, fry off the onions garlic and tomatoes until softened. Add the balsamic and maple syrup and reduce over a high heat. Season and set aside. Add the torn basil leaves, once cooled.
- To make the chilli butter, bring the white wine to the boil, add the chilli and whisk in the butter. Season and then add the chopped chives and set aside.
- Place all the spices, except the black mustard seeds into the flour, and mix well. Add the milk to the beaten egg and mix together. Then add the mustard seeds to the Japanese breadcrumbs and mix well.
- Dip the plaice fillets into the seasoned flour, then into the beaten egg and milk mix before dipping into the Japanese breadcrumbs. Shallow fry the fillets for approx 1 minutes on each side. To serve, place a generous amount of relish on the plate. Then arrange the plaice fillets on the plate and spoon the chilli butter over the fillets.
