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Crumbed fish with chips and pea salad

Serves 4
Prep time:
Cooking time:

Fish, chips and peas — it’s a very pleasing combo that looks lovely on the plate.



  • 1 kg Pams straight cut fries
  • 1 cup Peas, fresh or frozen
  • ½ cup Edamame beans, frozen ones
  • 12 Snowpeas, chopped
  • 1 handful Snowpea shoots, optional, chopped
  • ¼ cup Chopped herbs, we used mint, chives and dill
  • ½ cup Plain flour, seasoned with salt and pepper
  • 1 Beaten egg
  • 1 cup Pams breadcrumbs
  • 4 White-fleshed fish fillets
  • ¼ cup Oil
  • 3 Lemons, you will need the zest of ½ lemon, 3 Tbsp juice, plus wedges for serving
  • 2 Tbsp Extra virgin olive oil
  • 1 clove Garlic, a small one, crushed
View the method
  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. 
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