Serves 4

4 potatoes, peeled and cubed
Vegetable oil, for frying
1 tbsp baking powder
2 tsp salt, plus more for serving
½ tsp black pepper
400g rice flour
350ml soda water
1 egg, lightly beaten
450g cod or haddock fillets, cut into bite-sized pieces
60g butter
2 tbsp fresh chives, chopped
60g petits pois
½ tbsp malt vinegar

To serve:
Tartare sauce

1. Add the potatoes to a large saucepan. Fill with cold water, then bring to a boil over a medium-high heat. Continue cooking for about 15 minutes until tender.
2. Meanwhile, heat enough oil to come about 6cm up the sides of a deep frying pan.
3. Combine the baking powder, salt, pepper and 320g of the flour in a large bowl. Whisk together the soda water and egg, then pour into the dry ingredients. Stir until smooth.
4. Pour the remaining flour into a shallow dish. Dredge the fish pieces in the flour, then coat them in the batter. Let any excess batter drip off.
5. Carefully lower into the hot oil and cook for 4-5 minutes until crisp and brown. Drain on a plate lined with kitchen paper, season lightly and keep warm.
6. Drain the potatoes and mash in the butter, chives, petits pois and vinegar.
7. Serve the fish on a bed of the mash with tartare sauce on the side.

Per Serving: 858kcals, 46.6g fat (15.8g saturated), 87.3g carbs, 2.7g sugars, 22.6g protein, 6.8g fibre, 1.337g sodium