Start this recipe by peeling the potatoes and cutting into thick chips. Cook in a pan of boiling water for just 5 minutes, drain and place onto a baking tray. Drizzle over the oil, season with salt and pepper and bake in the oven for 20-25 minutes till golden. Meanwhile, cook the peas in the stock with the mint for just 5 minutes. Remove off the heat, drain away most of the stock and blitz together with the dill and lemon zest, leaving chunky. Also, season the fish with salt and pepper and dust liberally with the flour. Dip into the beaten egg then dip into the crushed cereal, pressing the pieces on well. Place onto a baking sheet, drizzle with the oil and bake in the oven for 10-15 minutes, depending on the size of the fillets. To serve, place the mushy peas in a bowl and serve alongside the crunchy fish fillets and the chunky baked chips. Alternatively for a second option, make a dipping sauce instead of the mushy peas by mixing together the honey, mustard and mayonnaise and serve in a small bowl with the crunchy fish and chips.