Preheat the oven to 200°C/gas mark 6. Add frozen peas to boiling water, simmer for 2 minutes. Drain and blender in a food processor. Add chopped herbs, butter and white wine vinegar and process briefly, retaining some texture then set aside.

Bring pan of water to the boil. Peel and cut the potatoes into skinny chips and parboil for 5 minutes, then drain and leave to cool. Pour the oil onto a baking tray and put in the oven for 3 minutes to heat up the oil.

Mix the cornmeal or polenta, paprika and garlic powder together in a bowl. Toss the chips in the mix, then tip on to the preheated tray. Shake well, and then cook for 30 mins, shaking halfway through, until crisp and golden.

Cut the fish fillets into long thin strips. Set up three bowls, one with the flour, one with beaten eggs and one with breadcrumbs. Pass each strip through the flour, pat off any excess, then through the egg, and finally through the breadcrumbs. Place the breaded fish on a plate.

Heat 2-3 tbsp of the oil in a shallow frying pan and fry the fish fillets in batches until golden. This should take approximately 2-3 minutes on each side for each fish fillet, depending on thickness. Once cooked place on kitchen paper to remove excess oil.

Repeat step 5 until all the fish is cooked, wiping the pan with some kitchen roll between each batch to avoid the breadcrumbs burning. Serve the fish with the mushy peas, chips and a wedge of lemon.