cool. The chips can be stored in the fridge for one or two days until needed. 4. To finish the chips, turn the fryer up to 185°C. Plunge chips into the oil for 3–4 minutes until crisp and golden brown. Drain on kitchen paper and season while very hot with the salt and pepper.


Fish fingers 1. Take each fish and cut into four fillets, then slice each fillet in half lengthways. This will give you eight


marco’s magic Mix some chopped parsley in with the breadcrumbs to add colour and flavour


fingers of fish per sole. 2. Place each fillet in the seasoned flour and shake off any excess. Dip them into the eggs, then into the breadcrumbs. 3. Half fill a deep-sided saucepan with the rest of the vegetable oil and heat to 180°C. Fry the pieces of fish for 5–6 minutes until golden brown in colour and hot in


the centre. Remove from the pan and place on kitchen paper to drain off the excess fat. Keep warm. 4. Place four fingers of sole in a pile on each plate, with a portion of big chips on one side and a small ramekin of tartare sauce on the other. Garnish with a lemon half and a couple of sprigs of the parsley.


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