Preheat the oven to 200°C.
Whisk flour, perry, and oil for the batter then chill for 20 minutes.
Boil the chipped potatoes in salted water for 10 minutes until soft.
Drain potatoes, season with salt, toss in rapeseed oil, and bake for 30 minutes.
Cook peas in 300ml of buttered water until evaporated, then mash with wasabi.
Whisk egg white to stiff peaks and fold into the chilled batter.
Heat sunflower oil to 180°C in a deep pan or fryer.
Coat pollock pieces in batter and fry until golden-brown.
Drain fish on kitchen paper and serve with chips and peas.