Fish and chips

Method

1. For the chips: peel and cut the potatoes into thin chips. Soak in lightly salted water for about 30 minutes before draining and patting dry with a tea towel.

2. Heat plenty of oil in a deep fat fryer or large wok – it should be about one-third full. When the oil reaches 180ºC, fry the chips, in batches, for about 5 minutes, until they have softened but not yet taken on colour. Drain on kitchen paper. You can do this a couple of hours ahead.

3. For the fish: sieve 200g of the flour in a bowl and make a well in the centre. Whisk in the beer, vegetable oil and salt. Aim for a batter which has the consistency of double cream. Leave on one side for 20 minutes. Add a dash more beer if it looks too thick.

4. Dip the fish in the remaining two tablespoons of seasoned flour, dusting off any excess.

5. Coat each fillet with the batter and deep fry in hot oil until crisp and golden – about 5 minutes. Drain on kitchen paper and sprinkle with salt.

6. Just before you need them, reheat the oil to 190ºC over a high heat and fry the chips, in batches, for a second time – this time they should turn golden within 2-3 minutes. Drain on kitchen paper and sprinkle with salt.

7. Serve with mushy peas and tartare sauce on the side.