Steps
- Preheat the oven to 200°C and line a baking tray with non-stick baking paper. Place the potato wedges on the tray and drizzle with olive oil. Bake in the oven, turning occasionally, for 40 minutes or until golden brown.
- In a bowl, add the self-raising flour. Incorporate the lightly whisked egg and stir to combine. Gradually whisk in the chilled beer until the batter is smooth. Season with salt and freshly ground black pepper.
- To prepare the tartare sauce, place the egg yolk, lemon juice, and mustard powder in the bowl of a food processor. Process until the mixture thickens. With the motor running, slowly drizzle in the olive oil until the mixture is creamy. Transfer to a bowl and stir in the chopped capers, gherkins, shallots, parsley, dill, and chives. Season with salt and pepper to taste.
- In a large saucepan, heat enough vegetable oil to reach a depth of 8cm until it reaches 190°C. To test, a cube of bread should turn golden brown in about 10 seconds. Dip two pieces of fish into the batter to coat, allowing any excess to drain off. Deep-fry for 3-4 minutes, or until golden brown and cooked through. Transfer to a plate lined with paper towels. Repeat with the remaining fish and batter, reheating the oil as needed between batches.
- Serve the fish and chips on individual plates, seasoned with sea salt flakes. Accompany with the tartare sauce and lemon wedges.
