The phrase "What is that by the plaice?" could be interpreted in a couple of ways. If "plaice" is referring to the fish, then the question could be asking about something located near the fish. On the other hand, if "plaice" is referring to a flatfish, then the question could be asking about the identity of the fish itself. The meaning would depend on the context in which the question is being asked. **

Plaice and flounder are both flatfish, but they belong to different families. Plaice is a type of flounder that belongs to the Pleuronectidae family, while flounder is a more general term that refers to several species of flatfish in the families Pleuronectidae, Bothidae, and Paralichthyidae. In terms of appearance, plaice typically has orange spots on its brownish skin, while flounder can have a variety of colors and patterns. Additionally, plaice tends to have a more delicate and sweet flavor compared to flounder. **

To fry plaice fillet until crispy, start by patting the fillets dry with a paper towel to remove any excess moisture. Then, season the fillets with salt and pepper, and dredge them in flour, shaking off any excess. Heat a skillet over medium-high heat and add a thin layer of oil. Once the oil is hot, carefully place the fillets in the skillet and cook for 3-4 minutes on each side, or until they are golden brown and crispy. Remove the fillets from the skillet and place them on a paper towel to drain any excess oil before serving. **

To fry plaice fillet in olive oil, start by heating a skillet over medium-high heat and adding a few tablespoons of olive oil. Season the plaice fillet with salt and pepper, and then place it in the hot skillet. Cook the fillet for 3-4 minutes on each side, or until it is golden brown and cooked through. You can also add some minced garlic and fresh herbs to the skillet for extra flavor. Once the fillet is cooked, remove it from the skillet and serve it with your favorite side dishes. Enjoy your delicious and healthy fried plaice fillet! **

Brown spots on plaice fillet may appear as small, irregularly shaped discolorations on the surface of the fish. They can range in color from light brown to dark brown and may be slightly raised or have a different texture than the surrounding flesh. These spots can be a sign of spoilage or bacterial growth, so it's important to inspect the fillet closely before consuming. **

It is not necessary to remove the tough white skin from plaice fillets before cooking. The skin is edible and can add flavor and texture to the dish. However, some people may prefer to remove the skin for personal preference or if they find it too tough. Ultimately, it is up to individual preference whether to keep or remove the skin from plaice fillets. **

Flounders and plaice are both flatfish, but there are some key differences between the two species. Flounders typically have a more oval-shaped body with both eyes on the same side, while plaice have a more diamond-shaped body with eyes on the right side. Additionally, flounders tend to have a smoother skin texture compared to the rougher skin of plaice. In terms of coloration, flounders are usually brown or olive with various patterns, while plaice are typically reddish-brown with distinct orange spots. **

The main difference between the flounder, plaice, and turbot lies in their appearance and habitat. Flounders are typically smaller in size with a flat body and both eyes on one side of their head. Plaice have a more oval-shaped body and are usually larger than flounders. Turbots are the largest of the three, with a diamond-shaped body and a white underside. Additionally, they are found in different habitats, with flounders and plaice preferring sandy or muddy bottoms while turbot are often found in deeper waters. **