Fish and Chips with Tartare Sauce

• 2 cups plain flour
• 1 1/4 cups chilled water
• 2 eggwhites
• 4 large desiree potatoes, peeled, cut into thick chips
• vegetable oil, for deep-frying
• 1kg flathead fillets, skin on
• lime wedges, to serve
• 2 egg yolks
• 1 lemon, juiced
• 3/4 cup olive oil
• 4 IGA Homestead Gherkins, chopped
• 1/4 cup flat-leaf parsley leaves, chopped

1. Make tartare sauce Combine egg yolks and 1 tablespoon lemon juice in a food processor. Process for 30 seconds. With the motor running, slowly add oil in a thin, steady stream. Process until thickened. Transfer to a bowl. Stir in gherkin, parsley and salt and pepper. Cover and refrigerate until ready to serve.
   
   
2. Sift 1 1/2 cups flour into a bowl. Make a well in the centre. Add chilled water. Using a balloon whisk, slowly stir until the consistency of pouring cream, adding more water if necessary. Beat eggwhites until soft peaks form. Fold into batter.
   
   
3. Preheat oven to 150°C. Place a large wire rack over a baking tray. Place potato, no more than 2 layers deep, in a shallow, microwave-safe dish. Add 1/4 cup water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 3 minutes or until just tender. Drain. Half-fill a large saucepan or wok with oil. Heat over medium-high heat until hot. Cook potato, in batches, for 4 to 5 minutes or until golden and crisp. Transfer to wire rack. Keep warm in oven.
   
   
4. Place remaining flour on a plate. Coat both sides of fish fillets in flour, shaking off excess. Dip into batter to coat, allowing excess batter to drain. Cook fish, in batches, for 2 to 3 minutes or until batter is golden and crisp. Transfer to rack. Keep warm in oven until ready to serve.
   
   
5. Place fish and chips on plates. Season with salt. Serve with tartare sauce and lime.