There are tons of things we should leave to the professionals - the self-inflicted fringe trim for one (not speaking from past experience or anything, obviously). 

We're a nation of gourmands striving to recreate the experience of eating out in our own homes, no matter if it's a Michelin star meal or a takeaway.

But does the 'don't try this at home' theory extend to one of Scotland's best-loved suppers - fish and chips? Well, in a word: yes.

Yet much like the fringe trim, sometimes it's just necessary to give it a good go anyway.

Here to help in the pursuit of the finest fish, crispiest chips and most ace accompaniments is John Gold - manager at Frankie's Fish & Chips.

The Shetland-based shop has just scooped the title of Scotland's best chipper at the National Fish & Chip Awards, thanks to Gold and the team's access to superb ingredients and utilising the best techniques.

Here he tells us how to make the perfect fish & chips at home - but why shop-bought will always reign supreme.

"To be honest, it's the experience of going to get a chippie that makes it so good. It's been the nation's favourite for years, especially on a Friday, fish supper day, which used to be payday.

"Our fish is fresh from the market in Lerwick, and our suppliers - Blydoit Fish - has its own fishing boat. A lot of the fish from chippies that are inland will be frozen at sea, and that makes a difference to the taste.

"We offer the works - mussels, scallops, and traditional fish to, all MSC certified.

"It's got to be the haddock supper for me. You can't beat it.

"But if you're going to try it yourself at home, here are some tips."

 Fish and batter

"When it comes to making fish and chips at home, temperature is key. Firstly, you need a deep fat fryer. A pan with oil isn't going to work for safety and accuracy. 190c degree is the best temperature to fry fish in.

"MSC certified fish is a must. We use the Natural Batter Company's batter, and we chill it the night before. Then on the day we have ice packs underneath it in the fridge, because it has to be as cold as can be.

"Dip the fish into the batter and ensure it's properly coated, then fry in the deep fat fryer for ten minutes."

Chips

"For chips, the Maris Piper potato is what we go for. Although, we've also just started using Divva - a Scottish potato new this year. It's taken eight years to get the potato to a sellable level.

"Size is important with chips. They must have an average size - too small and you'll get too many end bits. Too large and they won't look nice. A general rule of thumb is about three inches if you're cutting them by hand.

"First our chips go on to the eyeing table to remove green bits and eyes. Then they go into the rumbler [a machine that peels potatoes]- it's possible for us to put in whole bags at a time. Next it's into the chipper to cut them up.

"After the chips are cut, wash them to get rid of any starch - we steep them in dry wipe, too.

"Then it's time to fry - six minutes to blanche and then two will top them up just before serving.

"If you're cooking at home, eight minutes should do."

Mushy peas

"We make our own mushy peas. Here's how.

"The peas are steeped overnight in hot water and steeping tablets which you can buy from the supermarket.

"Drain the peas, put them back in fresh water with salt, and more tablets. Then boil away 'til they're done."