Plaice are commonly known as flat fish. They are distinctive by their smooth, brown skin, red spots and bony ridge behind the eyes. It feeds on polychaetes, crustaceans and bivalves and can be found at depths up to approximately 200 m.
It has the closest flavour to freshwater fish. Filleted, battered and pan-fried plaice is popular hot or cold as an open sandwich topping together with remoulade sauce and lemon slices. Battered plaice can also be served hot with french fries and remoulade sauce as a main dish
Plaice cooks very quickly - it should only need a total cooking time of 4-5 minutes, whether grilled, fried or poached.