
For the Chips:
3 medium russet potatoes (600g)
1/4 cup extra-virgin olive oil
Pinch of cayenne pepper
Kosher salt
For the Fish:
Olive oil cooking spray
2 3/4 cups crispy rice cereal
Kosher salt and freshly ground black pepper
3 large egg whites
700g skinless, boneless hake (or other firm white fish), cut into 5 by 10cm pieces
Tartar sauce and/or malt vinegar, for serving (optional)