1. Prepare batter; place flours and flaked sea salt in a large bowl and form a well in the centre. Whisk egg and milk together and pour mixture into the well gradually incorporating the flour whilst stirring. Stir vigorously until a smooth batter results. Adjust consistency if necessary by adding extra milk or flour.

  2. Heat oil in a large wok to 190ºC/375ºF. When hot add a third of the hand cut chips and cook for their first fry until soft and almost the desired colour. Remove chips from oil using a slotted spoon and place onto absorbent paper to drain. Repeat with remaining batches. Reheat oil back to temperature and batch fry chips for a second time until crisp and golden. Drain on fresh paper and place in a warm oven to hold until serving. 

  3. Lightly dust fish in flour and shake off any excess. Dip fish into batter and carefully slide fish into hot oil. Repeat process to cook 4 - 6 pieces of fish at a time. Cook for approximately 3 minutes, turning fish halfway through to give an even colour. When golden remove from oil and drain on paper. Repeat with remaining fish. 
  4. To serve, place chips on a serving plate and top with fish. Sprinkle fish and chips with flaked sea salt and serve with lemon wedges and a crisp glass of Meal Matchers Sauvignon Blanc