Heat oil in a skillet until a flake of panko fries upon contact.
While oil is heating, dredge each piece of Ling first in flour, then egg, then panko.
Add breaded fish to the hot oil piece by piece, turning once after about 1 1/2 minutes.
Cook each piece until golden brown, then remove from heat to a paper towel and sprinkle with salt.
Once all the fish is cooked, keep the oil hot and add the sliced potatoes.
The thinner the potatoes are sliced, the less time they will need in the oil.
When the edges turn brown and crispy, the 'chips' are done. Serve with salt, vinegar and lemon wedges.