Crunchy Plaice Fillets

We have two types of battered 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, which is also known as Lepidopsetta bilineata. We use the first one for our delicious crunchy plaice fillets.

Catching area

The European plaice lives in the north-eastern part of the Atlantic Ocean. This area is also known as FAO fishing area 27. Since this is close to the Netherlands we mostly catch our European plaice with our own fishing fleet.

However, sometimes we have to buy the fish at fish auctions. When the plaice is caught we immediately process and freeze it to keep it fresh. Afterwards we bring the fish to our own company where we batter it ourselves in our own advanced production line. As a supplier we sell our crunchy plaice fillets skinless, skin on, single, married, battered and pre-fried. We also have breaded plaice fillets available at our ‘Added Value’-page, Pacific plaice at our ‘Fish Worldwide’-page and plaice fillets which are not battered or breaded at our ‘North Sea Fish’-page.When you taste our crunchy plaice fillets it is first dominated by the taste of the battering because of their crust. However, within this crust you can still taste the mild and sweet flavour of the plaice fillets. One hundred grams of crunchy plaice fillets contain around 252 calories. The fillets also contain some carbohydrates since they are battered. However, this is not a bad thing since carbohydrates are one of the main sources of energy of the human body. Crunchy plaice fillets also contain a lot of vitamins and some B vitamins, which is the case with every fish product.

Since the European plaice is a really important fish for the Dutch fishing industry as well as the European market, we export our plaice to a lot of European countries. However, battered plaice fillets are probably the most popular in Denmark and the United Kingdom. In those countries they like to eat the battered fillets as the fish in fish and chips. This dish is often served with mushy peas as a side dish. You can also serve it with lemon wedges and tartar sauce.

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Crunchy Plaice Fillets

Pleuronectes platessa

Product description:

Skinless | skin on | single | married | battered | prefried

Scientific name:

Pleuronectes platessa

Origin:

Holland

Catching area:

FAO 27

Freezing method:

IQF / IWP

Packaging:

5 kg carton / 1000 g retail

Sizes:

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