Seaweed salt crispy chips with honey vinegar drizzle and battered hake

Start by making the seaweed salt chips. Peel the potatoes and slice them into 1 cm thick chips. Rinse them under cold water, then pat dry with paper towels

Preheat the oven to 180°C fan

Heat the vegetable oil in a heavy-bottomed, deep-sided pot to 130°C

Fry the potatoes in batches for 10 minutes, then remove them from the pan with a slotted spoon. Set aside to drain on a baking tray lined with kitchen paper

Remove the oil from the heat, but reserve for later

Toast the nori sheets in the oven for a couple of minutes on each side until they just begin to crisp up

Let cool, then rip them into smaller pieces and grind to a powder in a spice mixer

Add in the sea salt and blitz again until combined then set aside

For the honey vinegar drizzle, first whisk together the honey and vinegar

Whisk in the olive oil, then add in the capers and parsley and season with salt and pepper to taste

To make the batter for the hake, first whisk together the flours and a pinch of salt in a large bowl. Whisk in the sparkling water until smooth

Heat the veg oil to around 180°C

Pat the fish dry, then dip each fillet in the batter and fry for around 3–4 minutes until golden. Carefully remove from the oil with a slotted spoon and drain on paper towels before sprinkling with salt

Bring the oil to 190°C

Carefully add in the drained chips and fry off for a final time until golden and crisp. Drain on paper towels then sprinkle with a generous amount of the toasted nori salt

To serve, place the hake and a generous portion of the chips onto a plate. Serve with fresh rocket, a slice of lemon, a dusting of lemon zest and a generous spoonful of the honey vinegar drizzle. Serve the extra drizzle on the side for dipping