1. Preheat oven to 200°C.

2. Wash the potatoes but do not peel. Cut into 2cm thick chips. Blanch in simmering water for 2-3 minutes then drain well. Tip them into a large food bag with the oil and shake well. Tip onto a baking tray, season with rock salt and ground black pepper and add the thyme springs. Cook in the preheated oven for 20-25 minutes or until golden brown and cooked through.

3. While the potatoes are cooking, prepare the tartare sauce. Combine all the ingredients and season to taste with black pepper. You shouldn’t need any salt.

4. Place the flour and egg into two shallow bowls, mix together the breadcrumbs, lemon and a pinch of salt and freshly ground black pepper, tip the breadcrumbs into a third shallow bowl.

5. Dip the fish one by one into first the flour, then egg, then breadcrumbs. Heat the 2 teaspoons of groundnut oil in a large frying pan and fry the fish over a medium to high heat for 2-3 minutes on each side or until golden.

6. Serve the fish and chips with the tartare sauce and a lemon wedge.