Mix batter ingredients in bowl or large measuring
jug. Beat for a minute until it combines
and any lumps are all smoothed away.
Peel potatoes and cut into chip shapes.
Par boil for 4 mins, and drain and pat dry them thoroughly afterwards .
Heat oil until VERY hot in a deep pan.
Add chips and fry until brown (they usually rise to the surface when
done). This should take no more than 10
minutes absolute maximum.
Remove chips from pan and set aside on a lined with kitchen paper to soak up
oil, sprinkle with a little salt.
Dip fish in batter and drop into the pan.
Cook until golden, drain and pat with kitchen paper.
Serve with a wedge of lemon and some tartare sauce.
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