If you’ve had fish n chips from your local chippie, it’s almost guaranteed that at some stage you’ve eaten plaice. Along with cod and haddock, it is one of the most commonly used white fish in the classic British dish of fish and chips, and are a regular feature on the menus at restaurants and pubs.
Plaice is a versatile fish that responds well to grilling, baking, poaching and frying and can be substituted in recipes for lemon sole. For maximum flavour, cook on the bone. The flesh is white and fine with a moist texture and subtle but distinctive flavour.
Plaice are a brown oval-shaped flatfish with bright orange spots. Plaice are normally around 50cm long, but some have been found at 100cm long and weighing up to 7kg! Plaice mainly eat molluscs, which are shelled animals like clams, cockles and mussels.The brighter the orange spots, the fresher the fish.
Interesting fact : when plaice are born, they have a distinct right and left side to their body, with one eye on each side. One of the eyes then migrates to the other side, which becomes the topside of the fish during the rest of its life.
Plaice is great for fish goujons and here is recipe from BBC food. www.bbc.com/food/recipes/fish_goujons_and_tartare_10220