- 225g/8oz floury potatoes, for example, Maris Piper
- vegetable oil, for deep frying
- salt
- 2 free-range eggs, separated
- 200g/7oz plain flour, plus extra for dredging
- 1 tbsp desiccated coconut
- 200ml/7fl oz ice cold water (more or less if required)
- 1 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh mint
- 4 x 150g/5oz whiting fillets
- salt and freshly ground black pepper
- 1 lemon, juice only
- 150g/5oz mayonnaise
- 1 tbsp capers, rinsed and drained
- 1 tbsp small gherkins, rinsed and drained
- 1 tbsp horseradish sauce from a jar
- 1 tbsp chopped fresh parsley
- salt and freshly ground black pepper
- For the chips, peel the spuds, then slice on a mandoline at its thinnest setting, or hand cut very finely.
- Place the potato slices into cold water and leave for 30 minutes (this will break down the starch and help them to crisp up during cooking).
- Heat the oil in a deep, heavy-bottomed frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Pat the potato slices dry with kitchen paper and add to the hot oil in batches to deep-fry for 2-3 minutes, or until crisp and golden.
- Carefully remove the cooked chips from the oil with a slotted spoon, drain on kitchen paper and sprinkle with a little salt.
- For the fish, make a batter by whisking the egg whites in a bowl until stiff peaks form when the whisk is removed.
- Beat the egg yolks and the flour together to combine, then add the water, coconut and chopped herbs.
- Add the beaten egg whites and gently fold into the batter.
- Season the whiting fillets with salt and freshly ground black pepper and add a squeeze of lemon juice to each.
- Dredge the whiting in flour, shaking off any excess, then dip the floured fillets into in batter to coat completely.
- Carefully place the battered whiting fillets into the hot oil and deep-fry for eight minutes, or until crisp, golden and cooked through.
- For the tartare sauce, mix the mayonnaise, capers, gherkins, horseradish sauce and parsley together in a clean bowl, then season, to taste, with salt and freshly ground black pepper.
- To serve, place a piece of battered fish onto each of four plates. Place a large spoonful of chips alongside and a dollop of tartare sauce beside.