Turn raw peeled potatoes into raw chips and then put them in a large enough saucepan and cover with cold tap water - allow enough time for the Starch too be released - but can briefly soak the raw chips in the Saucepan

Turn on your Mini Electric Deep Fat Fryer too 160 and then shake away the excess water from off of the raw chips - or pat dry on Kitchen Roll - and then add all of the 400g of raw potato chips too the Vegetable Oil at the temperature of 160. Deep fry for 10 minutes and then use a Slotted Spoon too release the chips onto a Dinner Plate - allow the chips too rest in the Fridge

Later turn the Deep Fat Fryer back on at 160 and then deep fry the chips for a further 10 minutes and then bring back too Dinner Plate and then allow too rest in the Fridge again

Put the Electric Mains Deep Fat Fryer back on again, but this time at 180 and then place the 5 frozen Fish Fingers in the hot Vegetable Oil and allow the Fish Fingers too deep fry on their own for 2 minutes and then add the cold cooked chips too the Deep Fat Fryer and deep fry for 5 minutes and then transfer the Fish Fingers and Chips too a Dinner Plate and then add Vinegar and Salt too the hot cooked Chips