1. Preheat the oven to 425Β°F (220Β°C).
2. Toss the potato strips with vegetable oil and spread them in a single layer on a baking sheet. Bake for 25-30 minutes, turning occasionally, until golden and crispy. Season with salt.
3. While the chips are baking, prepare the fish fingers. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with bread crumbs mixed with paprika, garlic powder, salt, and pepper.
4. Dredge each fish strip in the flour, then dip in the beaten eggs, and coat with the bread crumb mixture.
5. Heat the vegetable oil in a large skillet over medium-high heat. Fry the fish fingers in batches until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
6. Serve the fish fingers hot with the chips, lemon wedges, and your choice of tartar sauce or ketchup.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Calorie Count per serving: 600 kcal
Serving Size: 4 servings
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