Place the potato wedges into a bowl with the flour a little salt and freshly ground black pepper and toss to lightly coat. Preheat the oven to gas 5/180°C/fan 160°C. 1/3 fill a deep saucepan with vegetable oil and heat the oil until a cube of bread browns in 30 seconds. Cook the potato chips ofr 3-4 minutes until golden and soft. Remove from the pan using a slotted spoon and drain well on kitchen paper, then transfer to a baking sheet and keep warm in the oven whilst cooking the fish.
Place the self raising flour into a bowl and season well with salt and freshly ground black pepper then pour in a little of the water and the egg blending well, adding more and more until all is used and a smooth creamy batter is formed. Add the milk, parsley and grated lemon and mix well. Dip one fillet into the batter and allow the batter to coat it thickly. Carefully place the fish in the hot oil and cook for 2-3 minutes until the batter is golden and ‘puffed’. Remove from the pan using a slotted spoon and drain well on kitchen paper.
Repeat with the remaining fish fillets, cooking 2 at a time if the pan is large enough. Mix the tartare sauce ingredients together and serve the battered fish, potatoes and tartare sauce with lemon wedges to serve if liked.
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