Breaded Fish Fillets with Peas and Sweet Corn
Rinse and pat dry fish fillets. If necessary. separate from bones into 4 serving portions and cut into fish-shaped pieces. Season with lemon juice, salt and pepper.
Place flour, beaten eggs and grated white bread into separate plates.
Thaw peas, blanch in boiling salted water with 1 pinch of sugar for about 5 minutes, drain, rinse in cold water and drain again.
Prepare french fries according to package instructions.
Coat fish fillets with flour, dip into eggs and roll in breadcrumbs, pressing them gently. Heat butter in a pan and cook fish fillets until golden brown on both sides. Remove from pan and keep warm.
Heat butter in a pan and toss peas and corn briefly. Season to taste.
Arrange fish fillets, fries and peas and corn mixture on plates and serve.