Crispy Fish With Salt & Vinegar Chips

Peel and cut your potatoes into chunky chips. Wash under cold running water to ditch any excess starch and pop them into a big saucepan.

Cover with fresh cold water and add the vinegar and two big handfuls of salt. Bring to a bare simmer and cook for 8-10 mins. The vinegar sets the outside of the chip and they take on an almost bouncy texture. It’s weird, but it’s delicious, trust me.

Preheat your oven to 225°C.

Grab a large roasting tin and add a good layer of vegetable oil, as if you’re making roast potatoes. Preheat the tray in the oven.

Once your chips are cooked, fish them out of the salt and vinegar bath and let them steam dry for a couple of mins. Carefully remove the preheated oil from the oven and add the chips to the hot fat. Return to the oven for 35-40 mins, turning every 6-7 mins, until golden brown and crispy.

While your chips are roasting, season your salmon with salt and cook, skin-side down in a non-stick pan over a medium heat for 6-7 mins until the skin is crispy and golden brown. The salmon should be about 70% cooked, you can measure this by checking the change in colour moving through the fillet. Flip the fish for the last 30% and then rest.

Pour a kettle of boiling water over the peas in a heatproof bowl. Leave for 3 mins then drain. Using a fork, coarsely smush the peas with the zest of one lemon and the butter. Season with salt and pepper.

Once your chips are ready, season with salt. Divide between plates with the salmon and peas and finish with a lemon wedge. Serve with ketchup and tartar for dipping.