Crumbed Plaice Recipe - Kids Recipes

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.

Ingredients

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Crumbed plaice

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

Green mash

450g of potatoes, peeled and chopped
75ml of milk
40g of butter
15g of flat-leaf parsley
1 pinch of salt

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Blender

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 potatoes, 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
2 eggs
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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Galton Blackiston

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.

Crumbed plaice with green mash

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