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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