Method

• 1.
  To prepare the fish, cut fillets into thirds lengthways. Transfer to a tray lined with paper towel and chill until needed.

• 2.
  Preheat oven to 180°C. Grease a baking tray and line with baking paper.
• 3.
  To make the fish salt, soak woodchips in a bowl of cold water for 20 minutes, then drain. Meanwhile, blanch reserved fish bones in a saucepan of boiling water for 20 seconds, then drain and refresh in cold water. Using your hands, carefully remove any flesh and discard, reserving bones. Spread bones across prepared tray and roast for 15 minutes or until bones are dried.
• 4.
  Line a wok with 2 layers of foil, spread drained woodchips across the base and top with a small, greased trivet or wire rack. Spread roasted fish bones over rack and place wok over high heat. Cook, without turning, for 3 minutes or until you see smoke. Cover wok with a tight-fitting lid or seal with foil, reduce heat to low and cook, without disturbing, for 20 minutes for smoke to infuse bones. Remove from heat and stand, without disturbing, for 15 minutes to continue infusing.
• 5.
  Place infused bones in a small food processor and whiz until finely chopped. Stir through salt and chill until required (fish salt will keep in an airtight container in the freezer for up to 1 month).
• 6.
  To make the chips, half-fill a deep-fryer or large saucepan with oil and heat until it reaches 140°C on a sugar thermometer. Working in batches, deep-fry potato, turning halfway, for 10 minutes or until potato starts to blister. Remove with a slotted spoon and drain on paper towel. Transfer potato to a wire rack set over a tray and chill for at least 1 hour to completely cool and dry out. Remove oil from heat and set aside for later use.
• 7.
  Meanwhile, for the tartare, combine all ingredients in a bowl. Chill until needed.
• 8.
  For the batter, place flour in a bowl and gradually whisk in beer and 1 tbs water until combined. Season, then set aside until needed.
• 9.
  When ready to serve, heat the reserved oil to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). Place extra flour in a bowl. Working in batches, dust fish in flour, shaking off excess, then dip in batter, letting excess drip off. Continuing to work in batches, deep-fry fish, turning halfway, for 2-3 minutes or until golden. Remove with a slotted spoon and drain on paper towel, then scatter with a little fish salt. Keep warm.
• 10.
  Once fish is cooked, working in batches, deep-fry chilled cooked potato, turning occasionally, for 3-5 minutes or until golden. Remove with a slotted spoon and drain on paper towel, then scatter with a little fish salt. (For best results, use 2 deep-fryers or large saucepans to cook fish and chips simultaneously.)
• 11.
  Divide fish and chips among serving plates and scatter with baby parsley and remaining fish salt. Serve immediately with lemon wedges.