Method

Step 1: Pour oil into a large, heavy-based saucepan until one third full. Heat oil over high heat. Once hot, add potato and cook for 4-5 minutes until lightly browned. Remove and place onto a plate lined with paper towel, in a single layer then place in the fridge to cool. Reserve oil for later.

Step 2: Pour beer into a large bowl. Whisk in flour (reserving 2 tablespoons) until smooth and season with salt and pepper. Add ice and set aside to rest.

Step 3: Place egg yolks in a bowl. Gradually add olive oil, whisking constantly, then add cornichons, capers, anchovies, lemon rind and juice. Stir to combine.

Step 4: For the Italian Coleslaw, combine the cabbage, parsley and parmesan in a bowl. Drizzle with lemon balsamic and toss gently to combine. Set aside.

Step 5: Re-heat oil the reserved oil to 180°C (to test when oil is ready, a cube of bread will turn golden brown in 20 seconds). Cook the reserved chips for about 2-3 minutes until golden.

Step 6: Pour oil into a large heavy-based frying pan, until 2-3cm deep. Heat over medium-high heat. Meanwhile, dust fish with remaining flour, shaking off excess. Dip fish into the batter and shallow fry for 3-4 minutes each side or until cooked through and golden.

Step 7: To serve, place fish and chips on a large plate. Garnish with lemon wedges and serve coleslaw and tartare sauce on the side.