Fish and chips

Preheat the vegetable oil in a very deep pan until a cube of bread browns in 15 seconds when added to the oil.
Peel the potatoes,  cut into thick wedges and make sure they are very dry.
Deep-fry the potatoes in batches for 6-8 minutes or until they are crisp and golden, then drain on absorbant kitchen paper, sprinkle with sea salt and keep warm.
In a bowl, whisk together the plain flour, corn flour, salt and enough cold water to form a batter.
Cut the hake into thick slices and coat in the batter.
Cook the fish in batches, in the hot oil for 5-6 minutes per portion, depending on the size of the fish, remove and drain on absorbant kitchen paper.
Transfer the fish and chips to serving plates and garnish with lemon wedges and sprig of parsley.
Sprinkle with sea salt and freshly ground black pepper or paprika.