Soak chips in water for 1 hour to remove starch. Drain and pat-dry on paper towel

Meanwhile, preheat oven to 220°C/200°C fan-forced. Line 2 trays with baking paper

Place chips in zip-lock bag with corn flour and paprika. Shake well until evenly coated

Place chips in a single layer on trays. Spray with oil and bake for 25-30 minutes, turning once. Season to taste

Dip fish in egg, shaking off excess. Toss in combined crumb and parsley mixture to coat. Place on a plate

Pour enough oil into a large frying pan to come 1cm up side of pan. Heat over medium-high heat. Cook fish, in 3 batches, for 2 minutes each side until golden and cooked through. Drain on paper towel

Serve fish with sweet potato chips and tartar sauce