Cut the potatoes and deep fry at 180c until crispy, removed from fryer and keep warm.

To make the tartare sauce blender together the egg yolks, mustard and vinegar.

Slowly drizzle in the oil blending continuously until thick. Add the lemon juice and zest. Spoon into a bowl and mix in shallots, capers, gerkins and herbs.

To fry the halibut, heat the oil in a deep fat fryer to 180°C. Mix the self-raising flour and charcoal powder together in a bowl, season generously with salt and freshly ground pepper, then whisk in enough cold sparkling water to form a runny, lumpy batter, with the consistency of thin cream. Add chopped red chilli and coriander.

Dip the halibut fillets into the seasoned flour, brushing off any excess and then dip into the batter and again shake off any excess.

Carefully lower the coated steaks into the oil and fry for 4 minutes, depending on the thickness of the steaks, until the batter is really crispy.

Remove from the fryer, drain on kitchen paper and serve with the tartare sauce and chips. Garnish with chopped red chilli and lime wedges