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1
Preheat the oven to 230C/gas 8 and put two baking trays in the oven to heat up for 20 minutes.
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2
To make the fries, cut the potatoes into chips, dry with a clean tea towel (dish towel), toss with the olive oil and sprinkle with sea salt.
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3
Remove the hot baking trays from the oven, lay a sheet of baking paper on each one, then spread the chips on top.
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4
Return the trays to the oven and bake the chips for 30 minutes, or until golden, turning with tongs halfway through cooking.
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5
Meanwhile, mix the breadcrumbs and parmesan together in a bowl and season with sea salt and freshly ground black pepper.
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6
Put the eggs in another bowl.
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7
Mix the flour with some salt and pepper in a third bowl.
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8
Dip each piece of fish in the flour, then the egg, then the breadcrumbs.
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9
(You can do this in advance if you like, and then keep the crumbed fish covered in the fridge for up to 2 hours.)
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10
Heat the olive oil and butter in a large non-stick frying pan over medium-high heat.
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11
Add the fish in batches and cook gently for about 2 minutes on each side, until lightly golden, adding a little more oil and butter if needed.
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12
Serve the fish fingers with the fries and lemon wedges, and perhaps a bowl of caper mayonnaise.
