A Japanese Gourmet in London

A Japanese Housewife Style Fish&Chips

Got very beautiful large pieces of plaice. I like meuniere of white fish with soy and butter sauce. If it is served with potato, Mr. Husband calls "Fish and Chips".
In this recipe, I use only two tablespoons of olive oil and tiny amount of butter. This Fish and Chips is quite healthy though it is rich enough to satisfy male stomach.

Got nice seasonal broad beans so I added them to the sides!

Ingredients

1-2 pieces of Plaice
1 baking potato
6-7 pods of broad beans
1 teaspoon of Caper
1 clove of garlic
salt and pepper
2-3 tablespoons of cornflour
2 tablespoons of olive oil
2 teaspoons of butter
2 tablespoons of soy sauce

Directions

1. Season plaices with salt and pepper (I stored tale parts to freeze. Too much portion is not visually good, also it is unhealthy!)

2. Boil potato in a big deep pan for 6-7 mins until it is cooked into halfway. Take them out using a net and remain the pan boiled

3. Boil broad beans in the same pan for 2-3 mins

4. Heat up a large frying pan at small temperature, add olive oil and fry the potato slowly such as for 10 mins. In the last 2 mins, raise the heat at high temperature to make them crispy. Once they are done, place on the kitchen paper to oil

5. Cut caper and garlic into small. Fry broad beans, caper and garlic together in the same pan used for potato for 1-2 mins. Take them out and wipe the pan roughly with kitchen paper

6. Dust plaices with corn flour. Heat up the pan at high temperature and load the plaices in the way that the skin side is facing down. Cook the side for 3-4 mins