You will need
3-4 pieces white fish (ling, snapper, flathead)
1 cup panic crumbs (Japanese breadcrumbs)
1/2 cup plain flour
1/2 cup vegetable oil
1/2 cup mayonnaise
1 tbs capers
1 bunch parsley
1. Preheat the oven to 180C. Cut the potatoes lengthways into chips. Line an oven tray with baking paper and drizzle a generous amount of olive oil over the top. Season with salt and pepper and toss well to coat. Roast in the oven for 30-40 minutes, or until golden and crispy.
2. Place the panko crumbs and plain flour into two separate bowls. Beat the eggs in another bowl. Coat the fish in the flour, followed by the egg and then the breadcrumbs. Set aside on a plate.
3. Heat a saucepan to a medium high heat and add in the vegetable oil. Add the fish to the pan when the oil is hot, but not smoking. Cook on each side for 4 minutes, or until golden. Set aside on paper towel and season with salt and pepper.
4. In a medium sized bowl, mix together the mayonnaise, capers, finely chopped parsley, a drizzle of lemon juice and season with salt and pepper.