Crumbed fish with chips and pea salad

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.

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

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. Accompany with lemon wedges.