There are loads of ways for the kids to get involved in this recipe from Galton Blackiston, and the green mash is an exciting variation on a family staple that is sure to get them talking at the dinner table.
Place the potatoes in a large saucepan, cover with cold water, add a little salt and then bring to the boil. Cover and cook until the potatoes are soft and then drain in a colander.
Mash the potatoes until smooth, using a potato masher.
Ask the children to pull the parsley leaves away from the stalks. In a separate pan, gently heat the milk and butter together until the butter melts, then get the children to add the parsley leaves.
Don’t show the kids this step if you want the green mash to be a surprise! Transfer the milk, butter and parsley into a blender and blitz for a couple of minutes, then add to the mash and mix through until the mash is a vibrant green colour.
Place in a bowl or pan, cover with cling film and keep in a warm place until ready to reheat and serve.
Preheat the oven to Gas Mark 6, 200°C, fan 180°C.
Prepare 3 separate bowls or deep trays. Place the seasoned flour into the first, the egg wash into the next and add the breadcrumbs to the third.
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. This is a great step for the kids to get involved in, with a bit of mess but hopefully not too much!
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 – cook just a couple at a time.
Remove and place onto a metal tray, lightly season again and cook in the preheated oven for 4-5 minutes. Serve immediately with the bright green mash.
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