Shallow-fried, spiced plaice fillets with green tomato relish and chilli butter

Enjoy a stylish fish dish with David Massey's creative recipe for plaice fillets served with relish and a piquant butter
By David Massey
Shallow-fried, spiced plaice fillets with green tomato relish and chilli butter
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 1/2 tsp garlic powder
  • 1/2 tsp mustard powder
  • 1/2 tsp celery salt
  • 1/2 tsp chilli powder
  • 1/2 tsp freshly ground black pepper
  • 75 g plain flour
  • 8 plaice fillets
  • 1/2 tsp black mustard seeds
  • 140 g panko Japanese breadcrumbs
  • 2 eggs, beaten
  • drop of milk
  • vegetable oil, for shallow-frying

For the tomato relish:

  • 1 tbsp vegetable oil
  • 3 green tomatoes
  • 1 red onion, finely diced
  • 1 clove garlic, finely diced
  • 4 tbsp balsamic vinegar
  • 2 tbsp maple syrup
  • black pepper
  • 5 basil

For the chilli butter:

  • splash of white wine
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp unsalted butter
  • 2 tbsp chopped chives


1. First make the tomato relish. Heat the vegetable oil in a heavy-based frying pan. Add in the tomatoes, onion and garlic until softened, stirring now and then. Add in the balsamic vinegar and maple syrup and cook briskly until reduced and thickened. Season with salt and freshly ground pepper and set aside to cool. Once cooled, mix in the torn basil.

2. 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.

3. Place the garlic powder, mustard, celery salt, chilli powder, black pepper and flour in a bowl and mix together.

4. Add the milk to the beaten egg and mix together.

5. In a separate bowl, add the mustard seeds to the Japanese breadcrumbs and mix well.

6. Dip the plaice fillets into the seasoned flour, then into the beaten egg and milk mix before dipping into the Japanese breadcrumbs.

7. Heat the vegetable oil for shallow-frying in a large non-stick frying pan. Add in the plaice fillets and fry for 1 minute on each side.

8. To serve, place a generous amount of the tomato relish on four serving plates. Arrange the plaice fillets on the plates, spoon the chilli butter over the fillets and serve at once.

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