Place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
For the deep-fried sole, place the flour, ice cubes and baking powder into a large bowl and gradually add enough cold sparkling water to make a thick batter. Season with salt.
Dip the sole fillet into the batter and then carefully place into the hot oil. Deep fry for three minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper.
For the sautéed potatoes, heat the olive oil in a frying pan, add the sliced potatoes and fry until golden-brown on all sides.
To serve, pile the sautéed potatoes onto a serving plate. Top with the deep-fried sole and garnish with lemon wedges and parsley.
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Father-and-son dancing duo Stavros Flatley show off their dance moves.