- Cook the fish, chips and peas as per their cooking guidelines on the packaging.
- Place the fish on a plate and style with a lemon wedge and sprig of parsley, and with the salad and red onion garnish.
- Stand the chips in a side bowl and pile the peas in another bowl with a small knob of butter on top.
- Serve with Coronet malt vinegar and tartare sauce portions.
Why not serve your chips in a mini chip basket or a chip cone for increased visual appeal? Our extensive Coronet sauce portion range includes these varieties too: tomato ketchup, brown sauce, BBQ sauce (new), mayonnaise, salad cream, English mustard, French mustard, mint sauce and horseradish.