Slice and chop the potatoes into long batons about 1x1 centimeter wide.
Place the chips onto a baking tray and drizzle over a little veg oil and a sprinkle of cayenne and paprika, then massage into the chips. Bake the chips for 25 minutes, until golden and cooked right through.
Split Pea Dal
Rinse the split peas and soak for an hour in cold water. Peel and finely chop the onion, garlic and ginger. Dice the chilli as fine as possible and hack up the tomatoes, removing the seeds and pulp.
Heat a little oil in a pan and add in the onion, garlic, ginger and chilli. Chuck in the spices and fry for a few minutes until softened and fragrant. Add the split peas and a glass of water, then cook, stirring occasionally and topping up with water as required for 50 minutes.
Mix through the chopped tomatoes. Squeeze over a little lemon juice and toss everything together with a bit of chopped coriander.
Preheat a fryer or a deep saucepan of oil to 180°C (never leave it unattended)
Mix the flour with the baking powder, garam masala, turmeric, paprika and fennel seeds. Pour in the cold beer and whisk to combine.
Dip the fish fillets into the batter then place them straight into the deep fryer for 6 minutes, until deep golden and crisp. Drain the fish on kitchen paper to remove excess oil.
Stir a handful of coriander and a squeeze of lemon into the yoghurt and season well with salt.
Serve the fish with the split pea dal, the chips and a dollop of yoghurt in crumpled grease paper.