Grilled Plaice with Three-Times Cooked Chips

Stuart Gillies serves a simple grilled fish with wickedly good chips and a fresh green salad for a slightly lighter version of the great British favorite
By Stuart Gillies
Grilled Plaice with Three-Times Cooked Chips
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: medium

Ingredients

For the fish

  • 1 whole plaice
  • olive oil

For the chips

  • 800 g Maris Piper potatoes, peeled and cut into thick chips
  • beef dripping, for deep-frying
  • rock salt

For the salad

  • salad leaves
  • shallots, finely chopped
  • white wine vinegar
  • olive oil

Method

1. For the fish: heat a griddle pan. Rub a little oil over both sides of the fish then put skin side down on the griddle. Cook for 2 minutes then turn over and cook for a further 2 minutes.

2. For the chips: put the chips in a pan of cold water and bring to the boil, then drain and dry on kitchen paper.

3. Preheat the dripping in a deep fat fryer or chip pan to 150C. Fry the chips at this temperature for 10 minutes (until completely soft in the middle). Remove while you bring the temperature up to 190C, then cook the chips for a further 3 minutes until golden and crisp. Drain on kitchen paper and season with rock salt.

4. For the salad: put the salad leaves and finely chopped shallots in a large bowl. Drizzle with white wine vinegar, olive oil and season to taste.

5. Serve the grilled fish with the chips and salad.

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