Cut the potatoes into 1cm slices then slice these into 1cm chips. Rinse in a colander under cold water to remove the starch then transfer to a large pot and cover with cold water. Place the pot over a high heat, bring to a boil then reduce the heat and simmer for 2 minutes. Drain the chips and place on a tea towel lined tray.
2
Place the pot back over a high heat, add the oil and heat to 160 degrees celsius. Cook the chips in two batches for 4 minutes then remove the pot from the heat and drain the chips on a paper towel lined tray.
3
Place the mayonnaise, cornichons, capers, parsley, tarragon and the juice from ½ lemon into a medium bowl. Mix well to combine. Season to taste then cover and set aside in the refrigerator to chill. Slice the salmon into roughly 12 x 50g pieces and set aside at room temperature.
4
Place ¼ cup of the rice flour onto a plate and the remaining ¼ cup into a medium bowl, along with the plain flour, baking powder and cold beer. Mix the beer batter gently with a fork, being careful not to over mix - small pockets of flour are good and result in a lovely puffy coating.
5
Place the pot of oil back over a high heat and heat to 190 degrees celsius. Toss the salmon through the rice flour then shake off the excess. Working with one piece at a time, dunk the dusted salmon pieces into the batter, then carefully lower into the hot oil. Fry in batches for approximately 3 minutes, or until golden brown and cooked through. Drain on a paper towel lined tray and season generously with salt. Repeat until all the fish is cooked.
6
Allow the oil to come back up to 190 degrees celsius, add all the chips and cook for 3 minutes or until golden brown. Drain on a paper towel lined tray and season generously with salt.
7
Slice the remaining ½ lemon into 4 wedges and serve alongside the salmon and chips. Dollop with tartare sauce and enjoy!
