Nathan Outlaw showcased his tasty ‘Posh’ fish and chips with capers and tartare sauce on Saturday Kitchen.

The ingredients for the fish are: 4 hake fillet (120g each), scaled and pin-boned, olive oil, for frying, 75g butter, 1 tsp chopped fresh chervil, 1 tsp chopped fresh chives, 1 tsp chopped fresh parsley, 1 tsp chopped fresh tarragon, 1 lemon, zest only, sea salt and freshly ground black pepper.

For the fried potatoes: 100g potatoes, such as Maris Piper, peeled and diced small and oil, for frying.

For the tartare sauce: 1 free-range egg yolk, 1 tsp English mustard, 1 tsp white wine vinegar, 250ml olive oil, 50ml double cream, 100ml hot fish stock (ideally made from roast fish bones), small handful sliced lettuce, 100g frozen peas, defrosted, 1 gherkin, diced, 1 tbsp capers in brine, drained, 1 tsp chopped fresh chervil, 1 tsp chopped fresh chives, 1 tsp chopped fresh parsley and 1 tsp chopped fresh tarragon.

To finish: oil, for deep frying and 50g capers, drained.

See recipes by Nathan in his book titled: Everyday Seafood available from Amazon now.