Fish and chips

30 minutes + chilling time ■ Serves 4 ■ A LITTLE EFFORT

Italian '00' flour 100g, and extra for dusting
self-raising flour 50g
ice cubes for chilling
ale or lager 250ml, chilled
potatoes 6 large, cut into thick chips
white fish fillets 500g (sustainable)
oil for deep-frying

■ Put both flours in a deep bowl set over a bowl of ice and water. Whisk in enough beer to make a batter with the consistency of double cream. Leave the batter over the bowl of ice - or in the fridge - to chill it. The colder the batter, the crisper the result.
■ Meanwhile, cook the potatoes in a steamer set over a pan of simmering water for 10-15 minutes until tender. This will make nice dry, cooked potato that won't spit too much in the oil.
■ Cut the fish into thick strips - they cook quicker than fillets and this will stop your batter absorbing too much oil. Heat a deep pan one third full with oil until a cube of bread browns in 20 seconds. Cook the chips for 5-7 minutes or until golden brown and crisp. Salt well and keep warm while you cook the fish.
■ Dip the fish in flour, then in the batten before sliding it into the hot oil. Cook for about 5 minutes or until the batter is golden and crisp. Cook in batches so you don't lower the temperature of the oil.

Fish and chips