Pecan Crusted Fish with Chips & Pickled Salad

Method

1. Place the potato chips in a bowl of iced water and leave as long as possible, you can skip this step but it will make them crispier.
2. Pre-heat the oven to 200°C/400°F/Gas Mark 6. Drain and dry the chips with paper towel then place in a bowl. Add the oil and salt and toss until coated.
3. Place on a lined baking tray in a single layer and place in the oven. Cook for 25-30 minutes or until cooked through and crisp, turning half way through.
4. Meanwhile make the pickling liquid by combining the apple cider vinegar, sugar and salt. Add to the other salad ingredients and set aside.
5. Combine the flaxseed meal and milk together in a flat bowl and set aside for 10-15 minutes. Combine the pecans, garlic powder, dill and salt in a small blender and blend until it resembles a crumb mixture then place on a plate.
6. When the chips have 10 minutes of cooking time left heat the oil in a non stick fry pan to medium then prepare the fish by placing in the flaxmeal mixture then into the pecan crumbs making sure to press gently ensuring all of the fish is coated.
7. Fry the fish on both sides until browned and crispy and fish is cooked through, this will depend on the thickness of the fish. Be very careful when turning over so you don't lose too much of the crumb.
8. Drain the pickled salad and serve with the fish, chips and lemon wedge.