1. To make tartare sauce, combine all ingredients in a bowl. Season to taste. Cover and refrigerate.

2. Sift flour and a pinch of salt into a large bowl. Make a well in centre and pour in eggs and beer or soda water. Gradually stir flour into well and beat with a wooden spoon or whisk to a smooth batter. Set aside to rest for 30 minutes. Keep potato in a bowl of iced water until ready to cook. Drain and dry thoroughly.

3. Line a baking tray with paper towel. Heat oil in a deep, heavy-based saucepan or electric deep-fryer to 180°C, or test by dipping a chip into oil. If bubbles appear instantly, it is hot enough. Using a wire basket, perforated spoon or wire skimmer, lower chips into oil and cook in batches, until tender but not brown. Remove from oil and drain on paper towel-lined tray.

4. Reheat oil to 185°C. Gently lower chips into oil again, briefly, until crisp and brown. Drain on fresh paper towel, sprinkle with salt and set aside in a warm place.

5. Pat fish pieces dry with paper towel. Reheat oil. Stir batter. Coat fish fillets with batter, one at a time, letting any excess drip off. Lower carefully into hot oil and cook until batter is golden brown. Drain on paper towel, season with salt and serve with hot chips, lemon wedges and tartare sauce.

Tip: The fish should be cooked in the time it takes for batter to become golden brown.