1. Preheat the oven to 220°C/425°F/Gas Mark 7.
2. Cut the potatoes into thick chips, leaving the skin on. Then place them in a saucepan and cover with cold water.
3. Bring the pan to the boil and simmer for 5 minutes until the potatoes are just tender but still firm. Drain and leave to dry for a few minutes in the colander.
4. Place the chips onto a large ovenproof tray, drizzle with a little oil, season, and then toss until they are fully coated. Roast in the oven for 20-25 minutes until golden brown.
5. For the tartare sauce, place all the ingredients in a small blender for 30-45 seconds until combined. If you don’t have a blender, chop the gherkins, capers, shallots and parsley, then combine with the mayonnaise and lemon juice.
6. For the batter, tip the gluten free flour into a bowl and season. Add the gluten free beer gradually, stirring to get a smooth batter. Once it comes together, stop mixing so you keep the bubbles in it.

7. Dip the fish in a little of the extra flour then into the batter, coating both sides and making sure it’s covered.

8. Heat a non stick frying pan. Add the remaining oil and when it’s hot, add the fish, laying it down away from you. Cook on one side until the batter has puffed up and turned light golden brown then flip over and cook on the other side.
9. Drain the chips and fish to remove excess oil, then serve with the peas and tartare sauce.