• 1 lb white fish fillets (cod is the best)
• 1 1/3 cup flour, plus extra for dusting
• 1 1/4 cup beer, cold
• 3 heaped teaspoons baking powder
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon sea salt
• sunflower oil, for deep-frying
• 2 lb potatoes, peeled and sliced into chips
• Pour the sunflower oil into your deep fat fryer or a large frying pan and heat it to 190ºC/375ºF.
• Mix the salt and pepper together and season the fish fillets on both sides.
• Whisk the flour, beer and baking powder together until nice and shiny.
• Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off.
• Holding one end, lower the fish into the oil one by one, carefully so you don’t get splashed – it will depend on the size of your fryer how many fish you can do at once.
• Cook for 3 minutes per side or so, until the batter is golden and crisp.
• Meanwhile, parboil your chips in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape.
• Then drain them in a colander and leave to steam completely dry.
• When all the moisture has disappeared, fry them in the oil that the fish were cooked in at 350ºF until golden and crisp.
• While the chips are frying, you can place the fish on a baking tray and put them in the oven for a few minutes at 350ºF/gas 4 to finish cooking. • • When they are done, drain them on kitchen paper, season with salt, and serve with the fish.