½ bunch thyme, leaves picked, finely chopped
¼ bunch rosemary, leaves picked, finely chopped
2 Tbsp rock salt
4 large washed potatoes, unpeeled
Vegetable oil, to deep-fry
2 cups mineral water, chilled
1 cup ice cubes
1½ cups plain flour
800g boneless, skinless bream fillet, cut into
½ cup rice flour
Sea-salt flakes and freshly ground black pepper, to season
Aioli, to serve
Lemon wedges, to serve
Use a mortar and pestle to grind thyme, rosemary and rock salt until very fine. Set aside. Thinly slice potato using a mandolin. Pour oil
into a large saucepan until 8cm deep and heat to 180°C. Cook potato chips, in 2 batches, for 8-10 minutes or until golden and crisp. Set aside to drain on paper towel.
Pour mineral water into a large bowl. Add ice cubes and plain flour, then whisk until just combined, leaving a few small lumps. Toss fish pieces in rice flour, then dip in batter, shaking off excess. Deep-fry, in 2 batches, for 5-6 minutes or until crisp and light golden. Set aside to drain on paper towel, then season with salt and pepper.
Season chips with a little of the herb mixture. Serve with fish, aioli, remaining herb mixture and lemon wedges.