Mix the mayo with the lemon juice and season with salt and black pepper to taste, set aside until ready to serve.
In a large sauce pan add the raw chips and cover with cold water, bring to the boil and strain the chips off, place onto a cloth or kitchen towel to thoroughly dry themThis may need to be repeated depending on size of the pan until all the chips are blanched. Dust the strips of cod into the flour and tap off any excess, then dip in the egg making sure the whole piece of fish is covered with egg, then dip in the breadcrumb again making sure the whole piece of fish is coated with the crumb. Place on a plate or tray until all the fish is coated
Preheat the deep fat fryer to 180°C. Alternatively, fill a deep saucepan with sunflower oil to halfway and, using a cooking thermometer, heat to 180°C
In batches fry the chips until golden and crunchy, strain well and lay on an oven proof trayOnce all the chips are cooked place in a preheated oven to keep warm. Now fry the fish in small batches to avoid overcrowding the pan, cook until the fish has turned a golden brown colour and is crispy all over, place on kitchen roll and sprinkle with salt
Divide the fish and chips between 4 plates and serve with the lemon and pepper mayo in the side.