Serves 4


100g plain flour
4 beaten free range eggs
180g panko breadcrumbs
6 large potatoes
1 tsp salt
4 tbsp olive oil
1 tsp fennel seeds
1 tbsp sea salt
100g peas
2 shallots
1 lemon
2 tbsp olive oil
1 tbsp finely chopped mint



To make the chips, peeled and cut the potatoes into thick chips, then cook in salted boiling water. When the water comes up to the boil, cook the chips, for 5 minutes before draining.

Leave the potatoes draining for 1 minutes to allow all the steam out.

Heat the oil in a large non stick tray for 10 minutes at 180c

Add the part cooked potatoes and return to the oven.

Cook the potatoes for 45 minutes. Until golden and crisp.

To make the pea and lemon salsa, cook the peas in boiling water for 5 minutes, then plunge into cold water.

Finely dice the shallots and in a bowl with the juice of 1 lemon.

Add the olive oil and mint.

Using the back of a fork crush the peas and add to the chopped shallots.

Trim and cut the fish into finger size portions, then roll in flour.

Dip the fish into the beaten egg and then finally into the bread crumbs.

Heat 6 tbsp of oil In a large frying pan and cook the fish until golden brown and crisp on both sides.

When the potatoes are cooked remove from the oven and place on some kitchen towel to soak up any excess oil.

Season the chips with fennel seeds and sea salt.

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