Arrange all ingredients for use.
Mix the flour in a bowl with the baking powder, salt, pepper and milk until smooth. Add the egg and mix well to form a creamy batter.
Dry the fish on kitchen paper. Cut the fillets into bite-size strips.
Remove any bones.
Heat a deep fat fryer or deep pan half-filled with oil to about 175°C.
Carefully dip the fish in the batter to coat, allowing the excess to drip off.
Fry the fish pieces in batches for 1-2 minutes until golden brown. Turn them so they colour evenly.
Remove from the oil with a slotted spoon.
Drain briefly on kitchen paper. Serve with lemon wedges and tartar sauce.