Clean the mandarin fish and make ear-shaped cuts on it. Coat the fish with the paste of salt, gourmet powder and water chestnut powder. Surface it with water chestnut powder and fry in hot oil till golden. Put it in a serving dish.
Slice the potatoes and fry in heated oil till golden. Circle the fish with potato chips.
Leave a little oil to cover the bottom of the wok. Put in 300g Thai chicken sauce. Heat it and make a paste. Pour it on the mandarin fish and serve.