For the beer batter:
Self raising flour
Beer - I usually use a good bitter
For the Tartar Sauce
x tablespoons of mayonnaise
Malt vinegar on the table
1. Let us prep the fish for you so you have skinned fillet ready to go. I normally cut this into goujon-sized pieces and cook it in batches.
2. Prepare the batter by mixing self-raising flour with a good pinch of salt and pepper. Whisk in the beer slowly and you are aiming for a consistency similar to double cream. Prepare the batter a good hour before you plan to use it.
3. For the Tartar Sauce just mix the mayonnaise, capers and sliced gherkins together and add plenty of pepper and a good squeeze of lemon. Then keep in the fridge.
4. Pre-heat the oven for your chips. To be honest I do usually cheat and use oven chips but you can do your own if you prefer.
5. Heat a pan on sunflower oil up to 165 degrees centigrade. Give each piece of fish a good dip and fry for between 4-5 minutes. The batter should be a lovely golden brown and crispy. Make sure you let the oil heat up between batches, and you can keep the cooked pieces in the oven with the chips.
6. Serve on paper or plates with the tartar sauce and add lemon, vinegar and seasoning to suit.