Instructions:
step 1 Preheat oven and cook fish fingers according to package instructions until golden and crispy.
step 2 Meanwhile, heat oil in a frying pan or oven and cook the chips until golden brown and crisp. Season with salt.
step 3 Bring a small pot of water to a boil and cook peas for 3-4 minutes, then drain and toss with 1 tablespoon of butter.
step 4 Toast or lightly warm the white bread, then spread with butter.
step 5 Arrange the fish fingers, chips, and peas on a plate. Add a generous dollop of tartar sauce on the side.
step 6 Serve with the buttered bread, a sprinkle of sea salt, and malt vinegar if desired.
Storage and Reheating Tips:
Store leftovers in airtight containers in the refrigerator for up to 2 days. Reheat fish fingers and chips in the oven or air fryer at 375°F (190°C) until hot and crispy. Microwave peas and bread separately. Avoid reheating the bread with butter already spread on it.
Continue on the next page