Beer Battered Fish And Chips - cooking recipe

Ingredients

3/4 cup plain flour, plus extra for dusting
1/2 cup self-raising flour
12 oz beer
None None oil, for deep-frying
6 None large potatoes, peeled, cut into fries
8 None small fish fillets, such as cod or haddock
None None tartare sauce and lemon wedges, to serve

Preparation

Sift flours into a large bowl. Season to taste. Make a well in center and gradually whisk in beer to make a smooth batter (or mix in a food processor). Set aside for 15 mins.
Meanwhile, heat oil in a wok or deep saucepan on high. Deep-fry potatoes in 2 batches for 5-10 mins, until golden. Drain on paper towels.
Heat a separate saucepan of oil on high. Dust fish in extra flour, shaking off excess. Dip in batter, draining off excess. Deep-fry for 2-3 mins, turning, until golden. Drain on paper towels.
Just before serving, re-fry potatoes in hot oil until crisp. Drain on paper towels.
Serve the fish and chips with tartare sauce and lemon wedges.