Fish & Chips

155 g (1 1/4 cups) plain flour

375 ml (1 1/2 cups) beer

4 floury potatoes (e.g. spunta, russet or King Edward)

oil, for deep-frying

4 firm white fish fillets

cornflour (cornstarch), for coating

lemon wedges, for serving

Sift the flour into a large bowl, make a well and gradually add the beer, whisking to make a smooth lump-free batter. Cover and set aside. Preheat the oven to 180 centigrade (350 F/Gas 4).

Cut the potatoesinto 1 cm (3/4 inch) thick chips. Soal in cold water for 10 minutes, drain and pat dry. Fill a deep heavy-based saucepan one third full of oil and heat to 160 c (315 F), or until a cube of bread browns in 30 seconds. Cook batches of chips for 4-5 minutes, or until pale golden. Remove with a slotted spoon. Drain on crumpled paper towel.

Just before serving, reheat thje oil to 180 C (350 F), or until a cube of bread browns in 15 seconds. Cook the chips again, in batches, until crisp and golden. Drain. Keep hot on a baking tray in the oven.

Pat the fish dry with paper towels. Dust with cornflour, dipinto the batter and drain off any excess. Deepfry in batches for 5-7 minutes, or until cooked through. Turn with tongs if necessary. Remove with a slotted spoon and drain on crumpled paper towels. Serve with chips and lemon.