Beer battered fish and chips

Method

1. Maris Piper, King Edward and Desiree are the best potatoes for making chips - they'll have a thick coating and a deliciously fluffy middle. Peel and cut the potatoes into chunky chips (plump chips will absorb less fat). Soak them in a bowl of cold water until you are ready to begin cooking them.
2. Sift the flour and a pinch of salt into a large bowl, and gradually whisk in the beer until the batter is the thickness of double cream. Cover and chill.
3. Preheat oven to 50°C/122°F/gas 1. Heat the oil in a deep-fat fryer to 120°C/248°F/gas 2. Rinse the chips under cold water and pat dry with kitchen towel. Cook gently for 8 to 10 minutes until soft but still pale. Drain on kitchen towel. Increase heat to 180°C/356°F/gas 5.
4. Dust the fish with seasoned flour, shaking of the excess. Dip two fillets into the batter and fry for 8 to 10 minutes, until golden and crispy. Keep warm. Repeat with the remaining fillets, making sure the fat is still 180°C/356°F/gas 5. Return chips to the hot fat for 2 to 3 minutes, until crispy. Drain on kitchen paper and add salt.