Instructions: Aga equipment:
wire shell on second set of runners in roasting oven

Pour the oil into a large pan suitable for deepfrying and place it uncovered on the floor of the roasting ovento heat for 20 to 25 minutes.

Place the frozen ovenclops in a single layer on a baking sheet and bake them on the wire shelf over the pan of oil for 20 minutes turning once.

lightly whisk the egg white and add the cream mixing well.

Mix together the flour sesame seeds cumin and ginger.

Cover a plate with plenty of crumpled kitchen piper to drain the fish.

Transfer the oil to the boiling plateand continue heating until it reaches 180C. Rub the fish with the cream mixture then toss the pieces in the seasoned flour. You will need to cook the fish in two batches.

Drop the pieces carefully into the hot oil and fry for 3 to 4 minutes until golden brown.

Scoop the fish out with a perforated spoon and drain then fry the second batch.

Keep the cooked fish hot in the simmering oven.

Reheat the chips by dropping them into the hot oil which will also crisp them up. Drain the chips.

Pile the fish over the chips on warmed serving plates and serve with wedges of lemon and tartare sauce.

Serves 4

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