INGREDIENTS (serves 2)

• 1L sunflower oil
• 2 cod or haddock fillets (skinless)
• 2 large potatoes
• 1 tsp malt vinegar (plus extra to serve)
• 75g self-raising flour
• 25g cornflour
• 125g cold lager or fizzy water
• small pinch of turmeric
• 4 cornichons
• 1 tsp capers
• 1 shallot
• handful of chopped parsley leaves
• 5 tbsp mayonnaise

Method

1. Cut the potatoes into chunks (chip shape) – soak in cold water for 5 minutes – wash until the water runs clear. Tip into a pan of cold water with a pinch of salt and the vinegar. Bring to a simmer, then turn down the heat and simmer gently for 10-12 mins until cooked through but not falling apart. Drain gently, then place on a tray in a single layer and chill until needed
2. For the tartare sauce, chop the cornichons, capers and shallot and then combine with the parsley, mayo and some salt (to taste)
3. Preparing the batter: tip both flours and turmeric into a bowl with a pinch of salt. Add the beer (or fizzy water) and mix rapidly until you create a thick mixture
4. Pour the oil into a deep, wide pan. Heat the oil until it is bubbling and carefully lower in the chips. Fry for 8-10 mins. Transfer to tissue to drain (and be careful – this is extremely hot oil!!)
5. Dust the fish in flour, then soak through the batter. Carefully lower into the oil. Fry the fish for about 5 minutes, turning once, until deep golden and crisp. Lift onto some tissue to drain for a minute. Serve with the chips, tartare sauce (and of course, lots of salt and vinegar).