BEERBATTERED FISH & CHIPS

TAKES 40 MINS SERVES 4 1kg potatoes, cut into wedges 1tbsp sunflower oil 115g plain flour 1tsp baking powder 150ml beer, light ale or lager, chilled Sunflower or groundnut oil for deepfrying 4 x 175g white fish fillets, coated in seasoned flour

1 Preheat the oven to 220C/gas 7. Cook the potatoes in salted, boiling water for 5min, then drain. Toss in 1tbsp oil, season, and place on a tray in the oven for 15-20 mins.

2 Sift the flour and baking powder into a bowl and stir in 1tsp salt. Make a well in the centre and whisk in the beer, light ale or lager until smooth.

3 Heat the oil in a large deep pan to 180C. Dip two of the fillets in the batter to coat, then lower into the hot oil. Fry for 6-7 mins until the batter is crisp and golden. Drain on kitchen paper and keep warm while frying the remaining fillets.

4 Serve with tartare sauce and lemon wedges.