Make the lemon garlic mayo by mixing all of the mayo ingredients together.
Half fill a deep, heavy-based pan with vegetable oil and heat – in preparation for cooking the skinny fries. Use a mandoline or food chopper to ‘julienne’ the potatoes (no need to peel). Place the julienne potatoes on some kitchen roll and pat to remove excess water.
Put the flour, beaten egg and breadcrumbs on 3 large plates. Mix the salt and pepper into the flour. Mix the paprika into the breadcrumbs. Dip each piece of fish in turn into the flour, egg and finally the breadcrumbs, shaking off any excess as you go. Heat the oil in the frying pan, then fry the fish burgers on a medium heat for about 3 mins on each side, until golden and crisp. Finish them off in the oven for about 5 minutes
Whilst the fish burgers are finishing off in the oven, deep fry the skinny fries for 1 ½-2 minutes until golden brown (check the oil is hot enough first by dropping a couple of fries in. If they sizzle and rise straight to the top it’s hot enough). Be careful when placing the skinny fries in the oil as the oil may boil over. You may need to cook the fries in a couple of batches to prevent this. Drain the fries and season with salt. If you do need to cook more than one batch, I’ve found it best to drain your first batch and leave them in a bowl lined with kitchen roll. Then throw them back in the hot oil for 20 seconds before serving. Trying to keep the fries warm in the oven can either overcook and burn them, or make them go a bit soft.
Place the bottom half of the each roll onto a plate, top with lettuce, add the fish burger and finish with some lemon garlic mayo before topping with the other half of the bun. Serve with the skinny fries.
