Start off with making the oven chips: peel and cut potatoes into thick chips, add a couple of Tbs oil
to a shallow roasting pan and heat in a 180° oven. Tip the chips into the pan and toss to coat in the oil,
and roast for 45 minutes to an hour, turning from time to time to ensure even browning. Season well with sea salt.
Cut cod loins (or other skinless white fish) into thick fingers, dust with seasoned flour, dip into beaten egg
and roll in panko breadcrumbs. Chill in the refrigerator for 30 minutes or so to set the coating. Fry the fish fingers
in hot oil to brown on both sides, about 15 minutes. Serve with the chips, some green veggies and tartar sauce.