Fish and Chips

Ingredients

• • 4 firm white fish fillets
• • 1 cup plain flour, plus extra for dusting
• • 1 tsp baking powder
• • 250ml cold beer
• • 1kg potatoes, cut into chips
• • Vegetable oil, for frying
• • Salt
• • Lemon wedges and tartare sauce, to serve

Method

1. Heat oil to 160°C in a deep pot or fryer. Fry the chips in batches for 5-6 minutes until soft but not coloured. Drain and set aside.
2. Increase the oil to 190°C.
3. Whisk the flour, baking powder and beer together to a smooth batter.
4. Dust the fish in extra flour, then dip in the batter.
5. Fry the fish for 5-6 minutes until golden and cooked through. Drain on paper towel.
6. Return the chips to the hot oil for 2-3 minutes until crisp and golden, then drain and salt generously.
7. Serve the fish and chips together with lemon wedges and tartare sauce.