Old-fashioned fish and chips | Women's Weekly Food

Ingredients

• 1.5 kilogram potatoes
• vegetable oil, for deep-frying
• 8 (960g) white fish fillets
• Batter
• 1/4 cup (35g) plain flour
• 1/4 cup (35g) self-raising flour
• 1/3 cup (80ml) warm water
• 1 egg, separated
• 1/3 tablespoon vegetable oil
• Tartare sauce
• 2 tablespoon mayonnaise
• 1 tablespoon buttermilk
• 1 shallot (25g), chopped finely
• 1 tablespoon cornichons, finely chopped
• 2 teaspoon drained capers, rinsed, chopped finely
• 2 teaspoon fresh flat-leaf parsley, finely chopped
• 2 teaspoon lemon juice