Crispy Plaice Fillets

We have two types of breaded plaice fillets available. The first one is made of the European plaice, which is also known as Pleuronectes platessa. The second one is made of the rock sole however, which is also known as Lepidopsetta bilineata. We use the first one for our delicious crispy plaice fillets. The European plaice lives in the north-eastern part of the Atlantic Ocean, which is also known as FAO fishing area 27.

Catching area

The plaice which is used in our crispy plaice fillets originates from the North Sea next to Holland. Most of the times we catch the plaice ourselves with our own fishing fleet.

However, sometimes we buy them at various fish auctions. After the plaice is caught we immediately process and freeze it to keep its freshness. When the plaice fillets are brought to our company we bread and freeze them in our own advanced production line so that they are ready to be exported. As a supplier we sell our crispy plaice fillets skinless, skin on, single, married, breaded and pre-fried. We also have pan ready plaice and plaice fillets which are not breaded available at our ‘North Sea Fish’-page, Pacific plaice fillets at our ‘Fish Worldwide’-page and battered plaice fillets at our ‘Added Value’-page.

Since our crispy plaice fillets are breaded most of the taste come from the bread crumbs. However, when you bite in the fillets you can still taste the subtle and slightly sweet flavour of the plaice fillets. One hundred grams of crispy plaice fillets contain around 220 calories. Normally fish products do not contain any carbohydrates, but crispy plaice fillets do because of the breading. The breaded fillets also contain a lot of protein and B vitamins, which are necessary for keeping the body’s nerve and blood cells healthy.

The European plaice is a very important flatfish for the Dutch fishing industry and the European market. This is why we export our plaice to a lot of European countries. However, our crispy plaice fillets mainly go to England. There are different ways to serve crispy plaice fillets. The most common way to eat the breaded fillets is as fish and chips. This dish is often served with mushy peas as a side dish. You can also serve the crispy plaice fillets with lemon wedges and a sauce, such as tartar sauce or a creamy mushroom sauce.

Crispy Plaice Fillets

Pleuronectes platessa

Product description:

skinless | skin on | single | married | breaded | prefried

Scientific name:

Pleuronectes platessa

Origin:

Holland

Catching area:

FAO 27

Freezing method:

IQF

Packaging:

5 kg carton / 1000 g retail

Sizes:

70-100 g / 100-130 g / 140-160 g / 160-180 g / 180-200 g