Crumbed plaice with green mash
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
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
Equipment
- Blender
Method
2
Mash the potatoes until smooth, using a sieve or potato masher
3
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
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
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
- 75g of plain flour, seasoned
- 2 eggs
- 50ml of milk
- 175g of breadcrumbs, fine
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
- 4 plaice fillets , skinned
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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Crumbed plaice with green mash
