Crispy Sea Bass with Homemade Tartare Sauce and Minty Mushy Peas

This is my healthier take on one of the nation’s favourite meals. Easy to make and fresher than your usual greasy takeaway, this is the way to have fish and chips at home. It really is worth making your own tartare sauce, it does not compare to the jarred versions.

Serves 3
1. The most important step of any fish and chips is getting the freshest fish. If you can, go to your local fishmonger and choose whatever you fancy. I went for some lovely fresh sea bass but you could use cod, haddock, hake, or any other firm white fish. Pat your fillets dry with kitchen paper and heat a frying pan over a high heat with a little olive oil until hot. Fry the fish skin side down for about three minutes, pressing down the fish with a spatula to ensure the skin is evenly crisp. The key to getting really crispy skin on the fish is to fry it skin side down for 80% of the cooking time and then just flip it over at the last minute and baste with butter, seasoning and lemon juice to finish its cooking.

For the potatoes:
1. Slice some new potatoes in half and coat with some olive oil, sea salt flakes and pepper before roasting in a hot oven at 200C for 45 minutes until crispy and golden. Tossing occasionally.

For the tartare sauce:
1. Mix four tablespoons of good quality mayonnaise with the zest of half a lemon and its juice, a couple of chopped anchovies, two tbsps of capers, 1 tbsp of chopped gherkins, 2 tbsps of finely chopped dill, parsley and plenty of pepper.

For the minty mushy peas:
1. Cook 300g of frozen peas before adding to a food processor and blending with a bunch of mint leaves, salt, pepper, lemon juice and some melted butter.

Serve all the elements together with fresh lemon wedges and lashings of vinegar.