Galton Blackiston's twist on fish 'n' chips is as delicious as it is visually appealing; a vibrant green mash made with fresh parsley to compliment crispy breadcrumbed plaice fillets. You could serve with a tangy homemade tartare sauce and lemon wedges for a simple seafood supper.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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In a large saucepan, cover the potatoes in cold water, add a little salt and then bring to the boil. Cover and cook until the potatoes are soft, drain in a colander
450g of potato, peeled and chopped
1 pinch of salt
Mash the potatoes until smooth, using a sieve or potato masher
In a separate pan, heat the milk and butter together. Once the butter has melted, add the parsley leaves
75ml of milk
40g of butter
15g of flat-leaf parsley
Transfer the milk, butter and parsley into a blender and blitz for a couple of minutes. Add to the mash and mix through until the mash is a vibrant green colour
Cover with cling film and keep in a warm place until ready to reheat and serve
Preheat the oven to 200°C/gas mark 6
Prepare 3 separate bowls for crumbing. Place the seasoned flour into the first bowl, the egg wash into the next, add the breadcrumbs to the third
75g of plain flour, seasoned
50ml of milk
175g of breadcrumbs, fine
Dip a plaice fillet into the flour, pat off the excess. Dip into the egg wash and then finally into the breadcrumbs until evenly coated. Place the crumbed fish on a tray and repeat the process for each fillet
4 plaice fillets, skinned
Place a frying pan over a medium heat. Add the oil, followed by a knob of butter. Fry the fillets until lightly coloured on both sides, seasoning as you go. Do not overcrowd the frying pan
2 tbsp of sunflower oil
1 knob of butter
1 pinch of salt
1 pinch of pepper
Remove and place onto a metal tray, lightly season again and cook in the preheated oven for 4-5 minutes. Serve immediately with the reheated green mash
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