Fish and chips of plaice and homemade tartare sauce

Cut the fillets into pieces of 4 cm. Mix 3 tablespoons of flour and 2 tablespoons of water. Take one fillet of fish at a time and holding it by the thin end swirl it around the batter until well coated. Plunge into hot oil immediately and fry at 170 °until golden brown. Drain on kitchen paper. Peel the potatoes and cut them into chunky sized chips. Rinse and dry thoroughly. Fry for about 5 minutes at 150 °. Let them cool, pat dry and fry for a second time at 180 ° until golden brown and crisp. Sprinkle with coarse sea salt. Tartare sauce : Make a mayonnaise with the egg yolks, mustard, sunflower oil and a little lemon juice. Chop the capers, gherkins, onion, parsley and a hard boiled egg and mix with the mayonnaise. Season with pepper and salt. Have your newspaper ready for eating !