Fried Fillet Of Plaice in Breadcrumbs with Tartare Sauce

Makes: 10 portions. Cooking time: 6 minutes.

Ingredients:

— 10 x 85 grams fillets of plaice
— flour, eggwash and breadcrumb coating
— 3 lemons
— sprig of parsley
— ½ liter tartare sauce

Method:

(1) Thoroughly dry the fish in a cloth or absorbent kitchen paper.
(2) Coat with flour eggwash and breadcrumbs.
(3) Place the fish into the hot fat away from oneself.
(4) Fry until crisp and golden turning the fillets during cooking to ensure even cooking and coloration.
(5) Drain the fillets by placing them onto absorbent kitchen paper. Season with salt.
(6) Dress on a dish paper on a flat dish. Garnish with lemon wedges and picked parsley and serve accompanied by a sauceboat of tartare sauce.

Assessment of completed dish:

Problem, cause and solution:

(1) Crumbs will not color:
— too many pieces of fish fried at the same time; this reduces the temperature of the fat and should be avoided as the problem cannot later be rectified.
— fat not allowed to recover heat between batches; the fat must be allowed to reheat before the next items are added to avoid this problem which cannot later be rectified.
— fat was not hot enough; ensure that the fat is at the correct temperature before frying the fish as this problem cannot be rectified later.

(2) Fish becomes soggy, and breaks up whilst cooking:
— too many pieces of fish fried at the same time; this reduces the temperature of the fat and should be avoided as the problem cannot later be rectified.
— fish was handled too much during frying; this should be avoided as the problem cannot be rectified later.
— outer coating not allowed to set before handling with the spider; ensure that the outer coating has set during the initial stages before handling to avoid this problem which cannot be rectified later.

(3) Outer coating of crumbs comes away from the fish whilst cooking:
— fat was not hot enough; ensure that the fat is at the correct temperature before frying the fish to avoid this problem which cannot be rectified later.
— fish not dried before coating with flour, eggwash and breadcrumbs; care must be taken to follow the correct coating procedure to avoid this problem which cannot be rectified later.
— items were incorrectly stored once coated; care must be taken to follow the correct storage procedure to avoid this problem, which cannot be rectified later.

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