Ingredients

Method

Place two tablespoons of the flour into a small bowl and reserve for later. Place the remaining flour, cornflour and seasonings in a bowl and add the beer and sparkling water and mix together into a smooth batter. Place in the fridge for 30 minutes.

Next cut the peeled potatoes into 1/2 inch slices, then slice into 1/2 inch fingers. Place in a colander and rinse under cold water. Place the potato chips into a saucepan of cold salted water and gently bring to the boil. Simmer for 3-4 minutes, then drain them and place them on some kitchen paper and set aside.

Heat the oil in a deep pan to 350ºF / 180ºC

Dry the Fillets of fish with some kitchen paper and place the reserved flour on a plate and season with salt and pepper. Season the fish on both sides and place the fillets of fish in the flour and coat all sides.

Remove the cold batter from the fridge and place the fillets in the batter and coat the fish fillets thoroughly. Making sure the oil is at 350ºF/ 180ºC gently drop the fillets into the hot oil letting them fall away from you so the hot oil doesn't splash on you.

Fry the fillets for 7-8 minutes or until the fillets are crisp and golden, turning occasionally. Do not over crowd the pan. When cooked remove the fish fillets from the pan with a slotted spoon and drain on paper towels. Cover with greaseproof paper and keep hot.

Heat the oil up to 400ºF / 200ºC and cook the chipped potatoes until they are crisp and golden which should take about 5 minutes. Remove the chips with a slotted spoon, drain on kitchen paper and season whilst hot.

Serve immediately with a wedge of lemon and maybe some peas.