AT A GLANCE
For simple fish and chips use the best and freshest fish you can find. Malt vinegar and plenty of lemon give it the perfect kick.
|01||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).|
|02||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.|
|03||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.|