950g (about 6 medium) floury potatoes, cut into thick chips
4 tbsp vegetable oil, plus extra ?for frying
700g thick white skinless sustainable fish fillets
150g fresh white breadcrumbs
3 tbsp plain flour, seasoned
2 medium free-range eggs, beaten
For the tartar sauce
170g good-quality fresh mayonnaise
1 tbsp capers, drained, rinsed and roughly chopped
4-5 cornichons, finely chopped
Grated zest and juice of ½ lemon
01.Preheat the oven to 200°C/fan180°C/gas 6. Put the chips in a pan of cold salted water and bring to the boil. Simmer for 2 minutes, then drain. Return to the pan briefly over a low heat and toss gently to dry the chips and roughen their edges.
02.Heat the vegetable oil in a roasting tin in the oven. When very hot, add the chips, toss gently, then roast for 40-45 minutes until crisp and golden, turning halfway through.
03.Meanwhile, trim the fish into neat fish-finger shapes (about 8cm x 3cm). Whizz the breadcrumbs in a food processor until very fine, then transfer to a shallow bowl.
04.To make the tartare sauce, mix all the ingredients in a small bowl, then season to taste.
05.Heat 1cm vegetable oil in a large frying pan over a medium-high heat. Dip each fish finger in the seasoned flour, dust off any excess, then dip in the beaten eggs and finish off rolling in the breadcrumbs to coat evenly.
06.Fry the fish fingers in batches for 1-2 minutes on each side until they’re go