Salt and Vinegar Chips: Peel the potatoes. Place in the saucepan. Pour over the vinegar, sprinkle in the salt and top up with water until the potatoes are covered. Bring to the boil and allow to cook for 10- 12 minutes until tender but not soft. Drain and allow to cool.
Preheat the oven to 200?. Heat 3 tbsp oil on the oven tray for 3 minutes. Carefully remove from the oven and place the chips on. Cook for 20 minutes until crispy on the edges and fluffy on the inside.
Homemade Fish Fingers : Crack the eggs into a bowl and lightly whisk with a fork.
Place the cornflakes in a freezer bag. Crush well until it resembles a very fine crumb / powder.
Skin and pin-bone the fish. Cut each fillet into fish finger shapes (approx 85mm x 25mm x12mm). Pat the pieces dry with kitchen paper.
Dip them into egg, then into the crumb mix. Heat up 4 tbsp oil in the frying pan. Place in the fish fingers and fur for 2/3 minutes on each side until golden and crispy.
Butter your bread, sit in the fish fingers and add a big dollop of ketchup or tartare sauce.
Tartare Sauce: In a bowl stir together the mayonnaise, capers, gherkins and parsley. Taste and season accordingly.
