Spiced plaice goujons with sautéed potatoes and salad
For the goujons
For the potatoes
For the salad
For the goujons, mix the flour, turmeric and paprika together in a bowl, then dredge the plaice fillets in it. Set the flour mixture aside.
Heat a griddle pan and lightly brush with oil. Add the fish and griddle for two minutes on each side, until golden and cooked through.
Dredge the potatoes in the remaining flour mixture.
Melt the butter in a frying pan over a medium heat. When the butter is foaming add the potatoes and sauté for 15 minutes, turning occasionally, until cooked through. Season, to taste, with salt and freshly ground black pepper and transfer to a bowl.
For the salad, whisk together all of the ingredients, except the salad leaves, in a bowl.
To serve, place the salad leaves onto a plate and pour over the dressing. Place the plaice goujons on top and serve the bowl of potatoes alongside.