Wash and peel the celeriac and cut into chip shapes
Spread the chips onto a baking sheet and dot with the ghee
Bake for 15 mins then toss the chips in the ghee and return to the oven for a further 25-30 mins
Make the tartare sauce by beating together the egg yolk, mustard, salt and pepper with an electric whisk or blender
Pour this mayonnaise into a bowl and stir in the other ingredients then leave to chill
Mix the flours together with a tiny pinch of salt and pepper then divide between 2 plates alongside a bowl of beaten egg
Rinse and pat dry each fish fillet, season then coat in the flours, dip into the egg and then into the 2nd bowl of flour
Heat up a frying pan with 1tbsp ghee and fry the fish for 3 mins until crisp and crunchy then turn and cook the other side (if the fish is thick you can finish it off in the oven)
Serve with the celeriac chips, tartare sauce and salad