Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining flour with the corn flour and baking powder. Season lightly with a tiny pinch of salt and pepper.

Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for 30 minutes to 1 hour.

Meanwhile, cut the potatoes into 1cm-thick slices, then slice these into 1cm wide chips. Place the chips into a colander and rinse under cold running water.

Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.

Drain carefully through a colander, then dry with paper towels. Keep in the fridge covered with paper towels until needed.

Meanwhile, lay the flake portions on a paper towel and pat dry. Season lightly with a little sea salt.

Heat the oil to 180 C in a deep fryer or large, deep saucepan. Cook the chips a few handfuls at a time in the oil for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the oil and drain. Keep to one side.

Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.

Dip into the batter, coating the entire fillet.

Check that the oil temperature is still 180 C. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the flake from time to time with a large slotted spoon.

Once cooked, remove the flake from the hot oil and drain on paper towels. Sprinkle with salt. Cover with greaseproof paper and keep hot.

Heat the oil to 200 C, then cook the chips until golden and crisp, or about 5 minutes. Remove from the oil and drain. Season with salt.

Serve immediately with the flake and tartare sauce or by your favourite condiment.