Fish
European Plaice
A tier
European plaice is the market name for Pleuronectes platessa from the North-East Atlantic—mild, soft white flesh with a gentle sweetness that takes batter, breadcrumbs, and simple lemon butter equally well. It is the plaice of fish-and-chip shops, Dutch frying houses, and home oven bakes across northern Europe. Fry skin-on fillets, bake whole smaller fish, or steam for a light meal. Because the flake is tender, handle with a wide spatula. Pair with sharp sauces or pickles that cut the mildness without needing rich fat.
Track this ingredient
Characteristics
Preparations
Traits
History
European plaice became central to Low Countries frying and market culture.
British chip shops and wet markets relied on European plaice landings.
Frozen European plaice fillets spread the fish beyond coastal regions.
Eco-labels marketed well-managed European plaice to conscious buyers.