Homemade Basa Fish Fingers and Chips

a) Meanwhile, pat the basa with kitchen paper to remove any excess moisture.

b) Slice each basa fillet lengthways into 2cm wide strips and season with salt and pepper.

c) Crack the egg (see pantry for amount) into a medium bowl and whisk.

a) Put the breadcrumbs and oil for the breadcrumbs (see pantry for amount) into another medium bowl, then season with salt (see pantry for amount) and pepper and mix to combine

b) Dip each piece of fish into the egg, then into the breadcrumbs, ensuring they're completely coated. Transfer to a lined baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish.

a) Drizzle the fish fingers with a little oil, then bake on the middle shelf until the fish is cooked, 15-18 mins. IMPORTANT: The fish is cooked when opaque in the centre.

b) While everything is in the oven, zest and quarter the lemon.

c) Boil a half-full kettle.

d) In a small bowl, combine a pinch of lemon zest with the mayo and set aside for serving.

a) When the fish fingers and chips have 5 mins remaining in the oven, pour the boiled water from your kettle into a medium saucepan with 0.25 tsp.

b) Bring back to the boil on high heat and add the peas. Reduce the heat to medium and cook for 2-3 mins.

c) Once cooked, drain in a sieve and return to the pan. Drizzle with oil and season with salt and pepper.