Wash and peel the potato. Slice the potato to baton shapes -10 cm long and say 10/15ml across. Aim to make the chips roughly even in dimensions to ensure even cooking
Pat dry
Plunge the chips into oil at around 165c (lazy bubbles) for about 5 minutes
Remove the chips from the oil
Increase the temperature of the oil to 185c/190c - blanching
Cook the chips a second time in the hotter oil for another 5-6 minutes
Take out the chips and drain on absorbent paper
Turn the heat off if finished cooking
Salt the chips and serve with the fish
