4 fish fillets (salmon, cod or haddock)
4 fresh eggs
maris piper potatoes
2.5l/4¼pt of cooking oil
ketchup and mayonnaise and malt vinegar
one broadsheet newspaper, greaseproof paper, vegetable box that has holes in the bottom covered in wrapping paper (this is used as a stand for the cones).
Start by making your cones out of sheets of newspaper, line with greaseproof paper.
Cut or shape the fish as desired.
Take pieces and dip them in flour, then the eggs, then the breadcrumbs. Put in the fridge to chill.
Peel potatoes, cut into chips, wash off starch, and dry on kitchen paper or towel.
Cook chips in oil till soft (110C-120C), then remove.
Heat oil up to 160C-170C/325F/Gas 3, add fish, drain and then add chips. Remove when cooked.
Crisp the kale in the oil. Remove and douse in sugar then season with a little salt.
Arrange fish and chips and kale into the cones, place them in the upturned box, garnish with lemon wedges, pots of ketchup and mayonnaise .
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.