Cut the potatoes into thin slices, wash them with running water, drain and fry them in peanut oil at about 130°C.
Remember to increase the temperature when they are almost cooked, so as to make them crispy.
In the meantime, clean and bone the fish fillets and open them like a book. Add salt and pepper and stuff them with cooked ham and cheddar wrapped in a nori alga sheet, slightly dampened.
Close the fillet, coat in flour, egg and breadcrumbs. Fry for about ten minutes in hot oil.
Mix the mayonnaise with the minced garlic clove.
In the serving plate, put drained chips, the fried fish cordon bleu and the aioli sauce in a small bowl. /p>