4 fish fillets of choice (we used haddock)
8oz (225g) self raising flour
300ml lager (organic if possible)
Salt and black pepper
8 large, floury potatoes
2 tbsp sunflower oil
Cut the potatoes into chips. Cover in a sprinkling of sunflower oil and place on a baking tray on the floor of the roasting oven for 30-40 minutes. Set aside a couple of spoonfuls of flour.
Mix the rest of the flour, lager and salt and pepper together in a mixer. The batter should be thick and gloopy - if it feels too thin add some more flour.
Dip the haddock in the flour and then the batter. In a large frying pan, heat 1cm (1/2 in) of oil until it's smoking. Add the fish to the pan and cook for a few minutes until the batter turns golden. Carefully lift out the fish and place it on a baking sheet (hard-anodised if possible). Put the baking sheet on the grid shelf on the third set of runners in the baking oven. And cook for a further 10-15 minutes.