Old English Fish ‘N’ Chips with Mushy Peas

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

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.