Crispy Fish & Chips With Lemony Mayo

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into chips 

Add the chips to a baking tray with a very generous drizzle of vegetable oil and a pinch of salt and pepper and give everything a good mix up

Put the tray in the oven for 25-30 min or until golden and crisp

Boil a kettle

Combine the mayonnaise with the dried dill, the juice of 1/2 [1] lemon and a pinch of salt – this is your dill mayonnaise

Once the chips are almost cooked, pat the basa fillets dry with kitchen paper

Add a handful of flour to a plate with a generous pinch of salt and pepper

Crack the egg[s] into a shallow bowl and beat with a fork

Add the panko breadcrumbs to another plate

Coat the fish fillets in the flour, tap off the excess, then add them into the beaten egg and finally press them into the breadcrumbs firmly to evenly coat all over

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium heat 

Once hot, add the breaded fish and cook for 4-5 min on each side or until golden and cooked through

Meanwhile, slice the sugar snap peas into halves diagonally

Cut the remaining 1/2 [1] lemon into wedges 

Meanwhile, add the sugar snap peas to a pot and cover them in plenty of boiled water

Bring to the boil over a high heat and cook for 3-4 min or until tender

Once tender, drain the sugar snap peas and return them to the pot with a drizzle of olive oil