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Crumbly Plaice with Green Mash

2 minute read

The green mash in this fun teatime staple will fascinate both kids and adults

  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
  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
  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
  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
  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

 

With thanks to GreatBritishChefs.com

Details:

  • Author: Galton Blackiston via Great British Chefs
  • Prep time: 
  • Cook time: 
  • Total time: 
  • Serves: 4

Ingredients:

Crumbly Plaice

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

Green Mash

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