* This batter crisps brilliantly and can be used with white-fleshed or oily fish fillets, prawns, cuttlefish or squid. Flat or just-opened beer can be used for the batter. To prevent chips becoming soggy, cover the oven tray with absorbent paper (paper towels).

1. Whisk the flour, egg and beer together in a medium bowl until smooth; cover and refrigerate batter for one hour.




2. Cut the potatoes into 1cm-wide slices, cut slices into 1cm-wide strips and dry well. Heat the oil in a large pan and deep-fry the chips in batches until browned and cooked. Place them on absorbent paper on a large oven tray and keep them hot in a moderate oven.




3. Reheat the oil. Dip the fish in batter and deep-fry in hot oil until browned and crisp. Serve fish and chips with tartare sauce.




4. Tartare sauce: Combine all the ingredients in a medium bowl and mix well.
   
   

Tip: The best potatoes to use for deep-fried chips are Atlantic, Russet Burbank, Patrone, Bintje, Nicola, Spunta and Toolangi Delight.