heat the oil in a frying pan over a medium heat and fry the onion for 1-2 minutes. Add the chilli and stir well.
Add the pancetta or bacon and cook for 8-10 minutes until golden-brown and crisp.
Add the peas to the pan
give the pan a good shake and cook for a further 2-3 minutes.
For the chips
place the vegetable oil into a deep
heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Carefully place the potatoes into the hot oil. Cook for about ten minutes
until golden-brown and crisp. Remove from the pan using a slotted spoon and drain on kitchen paper.
Sprinkle with the rosemary and a little salt.
For the fish
sift the flour
cornflour
five-spice powder and salt into a bowl and stir.
Gradually pour in the soda water
whisking continuously
to make a smooth batter the consistency of thick double cream.
Using tongs
dip the fish fillets into the batter to coat completely
shaking off any excess.
Place the fish into the hot oil that the chips were cooked in. Cook for 4-5 minutes
turning carefully from time to time.
When golden-brown and crisp
remove the fish from the oil with a slotted spoon and drain on kitchen paper. Sprinkle with salt
to taste.
To serve
place the fish onto plates with the chips and peas and lemon wedges.
