- Preheat the oven to 220ºC/gas 7.
- Toss the parboiled chips in 2 tsp oil and season with plenty of black pepper. Spread the chips out on a non-stick baking sheet and cook for 25-30 minutes until golden and tender.
- Meanwhile, put the fish fillets onto a plate and dredge with flour, making sure they are well coated.
- Heat a non-stick frying pan over a medium heat and add the remaining tsp of oil, wiping it around the pan with kitchen paper.
- Shake off any excess flour and carefully lay the fish fillets down in the pan and cook for 3-4 minutes on each side.
- Heat the peas in a small pan of boiling water, drain then roughly mash. Mix the tartar sauce and yogurt together.
- Serve fish, chips, peas and tartar sauce with a sprinkle of black pepper, a wedge of lemon and a salad garnish.
- Dredging fish with flour before frying stops the surface of the fish from burning.
- For extra flavour you can add seasoning to the flour – just salt and pepper, or spices such as Chinese five spice or smoked paprika.
- Use fine chickpea flour for a gluten-free alternative.