Crumbed fish with chips and pea salad

Fish, chips and peas — it’s a very pleasing combo that looks lovely on the plate.

Serves 4

1 kg Pams straight cut fries

1 cup peas (frozen or fresh)

½ cup frozen edamame beans

12 snow peas, chopped

Handful snowpea shoots (optional), chopped ¼ cup chopped mixed herbs (I used mint,

chives, dill)

½ cup flour, seasoned with salt and pepper 1 egg, beaten

1 cup Pams breadcrumbs

4 white fish fillets

¼ cup oil

Zest of ½ lemon plus 3 Tbsp lemon juice, plus

lemon wedges for serving

2 Tbsp extra virgin olive oil

1 small clove garlic, crushed

1 Place the fries in the oven to cook according to packet instructions.

2 Boil peas and edamame for 1 minute, then refresh in cold water, drain and dry off. Add to a bowl with snow peas, snow pea shoots and mixed herbs. Set aside.

3 Lay out 3 shallow bowls: 1 with flour, 1 with beaten egg and 1 with breadcrumbs.

Dip the fish in to flour, followed by egg then breadcrumbs. Heat oil in a large frying pan. Fry the fish 2-3 minutes each side until golden.

4 Mix lemon zest, lemon juice, extra virgin olive oil and garlic. Add salt to taste. Toss through the pea salad to serve.