Ingredients:

Potatoes — 800 g
Olive oil — 3 tbsp
Frozen peas — 300 g
Lemon juice — 2 tsp
Fish fillet, cut into 4 pieces — 650 g
Flour — 1.5 cups
Corn — 50 g
Egg white — 1 piece
Cold mineral water — 125 ml
Lemon, cut into wedges — 1 PC.
Sunflower oil — 600 ml

Preparation:

1. Cut the potatoes into slices, boil on low heat for 4 minutes.
2. Pour into the fryer 1 tablespoon of olive oil and heat for 10 minutes.
3. Place the fries into the fryer, and cook for 10 minutes, off for 5 minutes, then bake for 5-8 minutes.
4. While the potatoes are in the oven, boil the peas for 4 minutes.
5. Drain the water, add the oil and lemon juice.

6. Roll the fish fillets in flour.
7. Mix 50 g flour, starch, a pinch of salt and a little pepper.
8. Mix with beaten egg white.
9. Fish fillet dipped in batter and fry in a deep fryer 5-6 minutes.
10. Reheat the peas and serve with potatoes, fish and lemon wedges.