Crispy Cod Bao With Paprika Chips & Zesty Pea Salsa

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into chips

Add the chips to a baking paper-lined tray (or two!) with half your ground smoked paprika (you'll use the rest later!), a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp – these are your paprika chips

Pat your cod fillet[s] dry with kitchen paper, then chop each cod fillet into 3 pieces

Combine your chopped cod with your soy sauce in a large bowl and mix it all together – this is your marinated cod

Zest your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Chop your coriander finely, including the stalks

Wash your lettuce, then pat it dry with kitchen paper and chop into into quarters, lengthways

Add your gram flour and the remaining ground smoked paprika to the bowl with the marinated cod

Give everything a good mix up – this is your coated cod

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add the coated cod to the pan and cook for 4-5 min on each side or until golden, crispy and cooked through – this is your crispy cod

Tip: Cooking for 3 or more? Do this in batches!

Add your blanched peas to a heatproof bowl with a small splash of cold water

Cover the bowl with cling film and pierce a few holes in the top, put in the microwave for 2-3 min or until the peas are hot

Once hot, mash the peas roughly

Add a small knob of butter to the mashed peas with the lime zest, a squeeze of lime juice, most of the chopped coriander (save some for garnish!) and a pinch of salt – this is your zesty pea salsa

Pierce your bao bun packet[s] with a few holes and microwave for 1-2 min

Cut the remaining lime into 1 wedge per person