Prepare the chips

• Peel the potatoes and cut them into thick chips.
• Rinse the chips in cold water and dry them thoroughly.

First fry of the chips

• Heat the oil to 140 °C.
• Fry the chips until soft but not coloured, then drain.

Make the batter

• Whisk the flour, cornflour, baking powder and salt together.
• Pour in the cold beer and whisk to a smooth, thick batter.

Coat the fish

• Pat the fish fillets dry and season them.
• Dip each fillet into the batter so it is fully coated.

Fry the fish

• Raise the oil to 180 °C.
• Fry the battered fish until golden and crisp, then drain on a rack.

Crisp the chips

• Fry the chips a second time at 180 °C until golden and crisp.
• Drain and season with salt.

Serve

• Plate the fish and chips with lemon wedges.