Instructions
step 1 Preheat your oven to 200°C (390°F).
step 2 Spread the chips on a baking tray, drizzle with oil, and bake for 30–35 minutes, turning halfway, until golden and crispy.
step 3 Arrange fish fingers on a separate tray and bake according to package instructions (usually 15–20 minutes).
step 4 Meanwhile, boil or steam peas for 3–5 minutes until tender. Drain and set aside.
step 5 Lightly butter the slices of bread.
step 6 Once everything is cooked, plate the fish fingers, chips, and peas. Add a dollop of tartar sauce or mayo if using.
step 7 Serve with buttered bread on the side, and season chips with salt and malt vinegar to taste.
Storage and Reheating Tips.
Store leftovers in the fridge for up to 2 days. Reheat fish fingers and chips in the oven or air fryer to keep them crispy. Peas can be microwaved or reheated in a small saucepan. Toast the bread fresh for best results if making a sandwich.
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