2 baking potatoes, about 175 g (6 oz) each, scrubbed
4 tablespoons sunflower oil
400 g (13 oz) skinless chunky white fish fillets, cut into bite-sized pieces
2 tablespoons plain flour
1 egg, beaten
125 g (4 oz) ready-made or dried natural breadcrumbs
salt and pepper
Cut the potatoes into thin sticks, coat in 2 tablespoons of the oil and spread out over a baking sheet. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes, turning occasionally, until golden and cooked through. Season with salt and pepper.
Meanwhile, place the flour on one plate, the beaten egg on another and the breadcrumbs on a third. Dip the fish pieces in the flour, then the egg and finally the breadcrumbs, pressing firmly to coat.
Heat the remaining oil in a frying pan and cook the fish for 5 minutes, turning occasionally, until golden, crisp and cooked through.
Divide the chips between paper cones made from greaseproof paper and top with the pieces of fish.