Ingredients

• 3 free-range eggs
• 150g/5½oz cornflakes
• 750g/1lb 10oz frozen white fish fillets
• 750g/1lb 10oz potatoes
• peeled and cut into 1cm/½ in
• 1 tbsp rapeseed oil
• 400g/14oz frozen peas
• 50g/1¾oz reduced fat crème fraîche
• 1 small bunch chives
• finely chopped
• salt and freshly ground black pepper

Directions

• Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper.
• Crack the eggs into a shallow bowl
• whisk well and season with half the salt and plenty of black pepper. Add the fish and swirl around until coated in the egg.
• Tip the cornflakes into a large food bag
• then seal and bash with a rolling pin until crushed.
• Open the bag and add the frozen fish pieces one at a time to the crushed cornflakes
• turning it around to fully coat. Lift out and put onto one of the prepared baking trays.
• Put the chips onto the other prepared baking tray and drizzle with the oil
• remaining salt and plenty of black pepper. Toss to combine then shuffle the tray around until the chips are in a single layer - you might need to use two trays.
• Put the trays in the oven and bake for 15 minutes
• . Remove the chip tray and turn the chips over. Return to the oven for another 10-15 minutes
• or until the fish is cooked through and the potatoes tender and golden brown.
• Meanwhile
• bring a large pan of salted water to the boil
• add the peas and cook for 2-3 minutes
• until heated through. Drain and tip back into the saucepan
• add the crème fraîche and crush with a masher until quite broken down. Stir in the chives.
• Serve the fish and chips with a small portion of peas alongside.