For simple fish and chips use the best and freshest fish you can
find. Malt vinegar and plenty of lemon give it the perfect
200 gmcoarse breadcrumbs from day-old sourdough bread2 tbspcoarse polenta500 gmskinless flathead fillets, cut into 6cm piecesSeasoned plain flour, for dusting3 eggslightly whisked with 2 tbsp milk Vegetable oilVegetable oil, for shallow-fryingMalt vinegar and lemon wedges, to serveOven-roasted chips700 gm(about 3 large) sebago potatoes, scrubbed, cut into 1.5cm-thick chips50 mlolive oil2 tbsprosemaryCrushed peas300 gmfrozen peas40 gm butter, coarsely chopped2 tbspcrème fraîcheFinely grated rind and juice of ½ lemon2 tbspcoarsely chopped mint
Preheat oven to 200C. For chips, toss potatoes, oil and rosemary in a bowl to coat, season well
with sea salt and pepper and transfer to two trays lined with baking paper. Roast, shaking trays
occasionally, until golden and crisp (20 minutes).
Meanwhile, for crushed peas, blanch peas in boiling salted water until bright green (1 minute; see notes). Drain, return to pan, add butter, crème fraîche, and lemon rind and juice, and crush with a fork. Season to taste. Add mint just before serving.
Reduce oven to 160C. Heat about 5cm oil in a deep saucepan to 180C. Combine breadcrumbs
and polenta in a shallow dish. Dip fish in flour, then egg, then breadcrumbs, pressing so they
stick and shaking off excess. Fry in batches until golden and just cooked (4-5 minutes). Drain on
paper towels, season with salt, and keep warm in oven while frying remaining fish. Serve hot with
crushed peas, chips, vinegar and lemon.