For a fun variation on fish 'n' mash, the green mash in Galton Blackiston's crumbed plaice recipe will fascinate both adults and kids at the table. Serve the plaice with tartare sauce, as shown here, and a couple slices of lemon for a memorable mid-week meal or Friday fish supper

Method
1.
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
2.
Mash the potatoes until smooth, using a sieve or potato masher
Room for a little one
Kids will love getting stuck into the mash. Encourage them to keep mashing until the potatoes are completely broken down and begging for mercy!
3.
In a separate pan, heat the milk and butter together. Once the butter has melted, add the parsley leaves
4.
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
Back to school
All the secrets of the green coloured mash will be revealed in this step. If you want the mash to retain its air of green-tinged mystery, perform this process away from the kids
5.
Cover with cling film and keep in a warm place until ready to reheat and serve
6.
Preheat the oven to 200°C/gas mark 6
7.
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
VideoVideo: Crumb meat or fish
8.
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
VideoVideo: Crumb meat or fish
9.
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
10.
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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Ingredients

Crumbed plaice

  • 4 plaice fillets, skinned
  • 75g of plain flour, seasoned
  • 2 eggs, beaten
  • 50ml of milk
  • 175g of breadcrumbs, fine
  • 2 tbsp of sunflower oil
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 knob of butter

Green mash

Equipment

  1. Blender

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Nutrition (per Portion)

Calories

630
31%

Sugars

6g
6%

Fat

26g
37%

Saturates

9g
47%

Salt

2389mg
40%
of an adult's guideline daily amount
Crumbed plaice gets a colourful companion with green mash made from parsley purée in this plaice recipe

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