Take fish pieces on a plate. Add lemon juice, salt, crushed peppercorns, Worcestershire sauce and English mustard paste and rub well. Set aside to marinate.
To make chips, heat some water in a deep non-stick pan and bring to boil. Add potato fingers and salt, cover and cook till ¾ done. Strain the mixture in a colander.
Preheat oven to 180° C and air fryer at 180° C.
Coarsely grind cornflakes in a food processor and transfer on another plate.
Add breadcrumbs, salt and crushed peppercorns to ground cornflakes and mix well.
Coat marinated fish fillet pieces with cornflakes mixture.
Break eggs in a bowl. Add 2-3 tablespoons water and mix well.
Dip each coated fish fillet piece in beaten eggs and again coat with cornflakes mixture.
Take parboiled potato fingers in another bowl. Add salt, crushed peppercorns and 2-3 fresh thyme sprigs.
Crush garlic cloves and add to potato fingers along with olive oil and toss well. Spread them on a baking tray.
Place the tray in the preheated oven and bake for 10-15 minutes or till potato fingers turn crisp.
Line the air fryer basket with butter paper and grease with some oil spray. Place the marinated fish fillet pieces and drizzle some olive oil on top.
Put the basket into the preheated air fryer and air fry for 12-15 minutes or till fish is done.
To prepare green pea pesto, grind together green peas, almonds, mint leaves, salt, crushed peppercorns, olive oil, lemon juice and 2-3 tablespoons water to make a smooth paste.
Place air fried fish fillet pieces on one side of a serving platter. Place some micro greens-cherry tomato salad and potato chips garnished with fresh thyme sprig on other side.
Serve hot with lemon wedges and green pea pesto.