Fish and chips for two

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Soak the prepared potatoes in water for at least 30 minutes, then drain well and dry on kitchen paper. Toss in a bowl with a little sunflower oil to coat, then arrange on a lined baking tray and bake for 30-40 minutes or until golden and crispy, tossing halfway through.
2. Mix the batter just before using. Mix the flours, paprika, salt, baking powder and bicarb in a bowl. Make a well in the centre and pour in the ale (or lager/water), mixing until you have a thick batter. Stir together the ingredients for the tartare sauce.
3. Pour the sunflower oil into a wok or large pan to no more than half full, then heat to 190°C on a thermometer (or until a small cube of bread browns in 30-40 seconds). Trim the fish so you have evenly sized fillets, then season lightly, dust with plain flour, then dip in the batter to coat.
4. Carefully add the fish to the oil, one fillet at a time, and fry for 3-4 minutes, turning halfway through, until golden and cooked throughout. Remove with a slotted spoon, drain on kitchen paper and keep warm while you cook the other fillet.
5. Meanwhile, heat through the peas. Serve the fish and chips with the mushy peas and tartare sauce, plus lemon wedges, salt, malt vinegar and tomato ketchup.