Old English Fish 'N' Chips with Mushy Peas

Crispy battered flathead served with chips and English style mushy peas.

METHOD

1. Cook frozen Edgell Peas following packet directions. Drain, add butter, seasoning and mash.

2. Cook I&J Flathead and Edgell Chips to order. Serve with mushy peas and grilled lemon. 

INGREDIENTS

• 500g frozen Edgell Peas

• 50g butter

• Salt and pepper, for seasoning

• 500g I&J South American Crispy Battered Flathead Fillets

• 1.5kg Edgell Supa Crunch Ultrafast Chips

• Grilled lemon halves, for serving 

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