Directions

1. Cut the potatoes into chips & blanch in simmering water for 15 minutes, drain carefully & place evenly on a wire rack to allow the steam to escape.

2. Lay out the flathead fillets on a tray, pat them dry & sprinkle them evenly with 50g Flour so they are all evenly coated

3. Into a large bowl, add 150g of the flour & cornflour, 20g of the chili Lime rub & whisk to combine.

4. Slowly add the beer whisking constantly to form a smooth batter

5. Heat oil in a pot to 180°c & dip the fish fillets into the batter then into the oil, fry the fish for around 3-5 minutes or until golden & crispy

6. Drain on kitchen paper & season with Lane’s BBQ chili & lime Rub.

7. To cook the chips, heat oil in a pot to 180°c & fry the already blanched chips until they are golden brown & crunchy, remove from the pot & season with Lane’s BBQ Chili & Lime Rub.

For the Mayo

1. To make the mayo, add the eggs to a jug, with lemon juice, Dijon mustard & 50g of chili & lime Rub, using a hand blender, blitz this together until smooth, then slowly add the oil in a thin stream until it’s all incorporated.

2. Mix in the chopped gherkins & set aside

To Serve

1. Plate up the Fish & chips on a big board & place around some lemon wedges, spoon into a small bowl the gherkin mayo & dig right in!