Process chips in the food processor fitted with the S-blade until fine crumbs form; move to a dish and mix with cornflake crumbs.

Rinse the fish and pat dry, then cut each in half along the midline. Dredge fish in flour, then dip into egg on both sides and then into crumb mixture.

Heat oil in a frying pan. Fry fillets

on both sides until golden and cooked

through; remove to cool. Place French

fries into the pan and fry until browned and soft. Drizzle some dressing into the pitas.

Divide vegetables among the pitas.

Add fries and fish. Drizzle with additional dressing on top. Serve warm or at room temperature.