2-3 large potatoes, peeled & cut into chips
1 small bottle lager (at room temperature)
1 tspn table salt
1 tspn baking powder (optional)
600 gm piece of fish, cut into 8-12 even pieces
1 lemon Preheat fryer to 160°C.
Place potato chips in a bowl and run under cold water (to get rid of starch) until water runs clear. Then drain very well and dry with a clean towel.
Briefly fry chips, not allowing them to colour. Drain well, place on paper towels and allow to cool.
Set fryer to 180-190°C.
To make batter, continually whisk together lager, ½ bottle water and salt, adding flour (little by little) and baking powder, if necessary. Batter is ready when it lightly coats your finger or a wooden spoon.
Return chips to basket and fry until golden. Put in oven to keep warm.
Then dip fish into batter (in 2 or 3 lots) and fry, holding fish until it starts to float in oil. Turn fish a couple of times and drain really well.
Serve fish and chips with a sprinkling of salt and lemon on the side.
"As seen cooked by Iain Hewitson on Rex's show".