Peel and wash the potatoes, cut them into slices and spread them out flat on a baking tray covered with oil. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes.
Turn once in a while. For the batter, mix flour, starch and baking powder. Mix the flour mixture and 180 ml water until smooth. Season with lemon juice and 1 tsp salt. Wash the fish, dab dry and cut into portion pieces.
Heat the oil in a pot (or deep fryer) to 180 °C. Pull the fish through the batter and fry in portions in hot frying fat for approx. 5 minutes. In the meantime peel and chop the onion. Heat the fat and sauté the onion cubes until translucent.
Add peas and stock, bring to the boil and simmer for about 5 minutes. Puree into puree with a blender. Wash the mint, shake dry, pluck leaves from the stalks and chop finely except for something to garnish.
Season to taste with salt and pepper and season with mint. Mix 1-2 tsp salt and 1 tsp paprika powder and season potatoes. Arrange on plates. Remoulade tastes good with it.