Fish, chips and peas — it's a very pleasing combo that looks lovely on the plate. This recipe forms part of the December 10 meal planner created in partnership with New World.
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Ingredients
1 kg | Pams straight cut fries (Main) |
1 cup | Peas, fresh or frozen (Main) |
½ cup | Edamame beans, frozen ones (Main) |
12 | Snowpeas, chopped (Main) |
1 handful | Snowpea shoots, optional, chopped (Main) |
¼ cup | Chopped herbs, we used mint, chives and dill (Main) |
½ cup | Plain flour, seasoned with salt and pepper |
1 | Beaten egg |
1 cup | Pams breadcrumbs (Main) |
4 | White-fleshed fish fillets (Main) |
¼ cup | Oil |
3 | Lemons, you will need the zest of ½ lemon, 3 Tbsp juice, plus wedges for serving (Main) |
2 Tbsp | Extra virgin olive oil |
1 clove | Garlic, a small one, crushed |
Directions
- Place the fries in the oven to cook according to packet instructions.
- 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.
- 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.
- Mix lemon zest, lemon juice, extra virgin olive oil and garlic. Add salt to taste. Toss through the pea salad to serve. Accompany with lemon wedges.