Peel the potatoes and cut them into 2 cm thick chips.

Boil the chips for 15 minutes until their edges soften.

Drain the chips and spread them on a wire rack to cool completely.

Fry the cooled chips at 140°C for 5-6 minutes to form a crust.

Cool the chips again on the wire rack until no longer steaming.

Fry the chips at 170°C for 2-3 minutes until crisp and fluffy.

Peel and slice the apples, onion, and 5 g of the garlic.

Fry the apple, onion, and garlic until softened.

Add curry powder and mixed spices, then cook for 1 minute.

Pour in the vegetable stock and simmer the curry mixture for 10 minutes.

Pass the curry mixture through the fine-mesh sieve.

Blend the strained curry sauce until smooth.

Whisk cornstarch with a little cold water and add it to the curry sauce.

Simmer the curry sauce until thickened, then season with salt and black pepper.

Cook the marrowfat peas until hot and mash them roughly.

Finely chop the pickles, capers, parsley, and remaining garlic.

Mix the chopped ingredients with mayonnaise and lemon juice to make tartar sauce.

Whisk the plain flour, cold beer, salt, and monosodium glutamate into a smooth batter.

Cut the white fish fillets into bite-size pieces and lightly dust them with flour.

Dip the fish pieces in the beer batter until fully coated.

Fry small battered fish pieces at 190°C for 2-3 minutes until golden and crisp.

Fry larger battered fish pieces at 170°C for 6-7 minutes until cooked through.

Thread several fried fish pieces onto each skewer and rest them across the serving plate.

Plate the chips with fish scraps and spoon curry sauce, tartar sauce, mushy peas, and gravy-style curry sauce around them.

Bang on some gravy.

Make a bit of a fish kebab to hang over the top.

Pour some curry sauce on with the tartar and mushy peas.