Ingredients
Method
1.Sift flour into a large bowl and make a well in centre. Gradually whisk in beer to make a smooth batter. Season to taste. Set aside 30 mins.
2.Heat oil in a large saucepan on high until a small piece of potato sizzles as soon as it is added. Deep-fry chips 3-5 mins, until crisp. Drain.
3.Dust fish in extra flour, shaking off excess. Dip into batter, allowing excess to drain off. Deep-fry fish in 2 batches, 2-3 mins each, until golden and crisp. Drain on paper towel.
4.Return chips to hot oil for a further 2-3 mins. Drain. Serve fish with chips, lemon wedges, sauce and malt vinegar.