European plaice (Pleuronectes platessa) is the name for a kind of fish. They are a commercially important flatfish. They live on the sandy bottoms of the European shelf. Its geographical range is from the Barents Sea to the Mediterranean. Plaice are characterised by their smooth, brown skin, red spots and bony ridge behind the eyes. The fish feeds on polychaetes, crustaceans and bivalves. They can be found down to about 200 m.
In England they are often used as the fish in fish and chips.
In Danish cuisine they are one of the most commonly eaten fishes. 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; this fish and chips variant is commonly available as a children's special in Danish restaurants. Breaded frozen plaice, ready to be baked or fried at home, are readily available in supermarkets. Fresh plaice is also oven-baked.