4 boneless, skinless white fish fillets, about 125 g (4 oz) each
4 tablespoons vegetable oil
250 g (8 oz) frozen peas
1 tablespoon lemon juice
2 tablespoons crème fraîche (optional)
salt and pepper
tartare sauce, to serve (optional)
Arrange the chips on a baking sheet and cook in a preheated oven, 220˚C (425˚F), Gas Mark 7, for 15–18 minutes or according to the packet instructions until golden. Meanwhile, place the flour, egg and breadcrumbs in 3 separate shallow dishes. Season the flour. Dust each fish fillet in flour, then dip into the beaten egg, turning to coat. Now turn in the breadcrumbs to coat.
Heat the oil in a frying pan and shallow-fry the fish over a medium heat for 3–4 minutes on each side until the coating is golden and crunchy and the fish is cooked through.
Meanwhile, cook the peas in a pan of boiling water for 3–5 minutes until tender. Take off the heat, drain and mash with the lemon juice, crème fraîche, if using, salt and pepper (or tip the peas, lemon juice and crème fraîche into a food processor and pulse until mushy). Serve the crispy breaded fish with the golden oven chips, mushy peas, lemon wedges and tartare sauce, if desired.