For the chips:

1. Peel your potatoes and cut off any knobbly or very rounded ends. Slice the potatoes so you have 2cm/0.75inch thick rectangles.
2. Soak the chips in cold water to remove excess starch
3. Bring a pot of salted water to boil and add your chips. Reduce heat to a bare simmer and leave uncovered. Simmer the chips for 8-10 minutes or until you see that the edges are starting to break up.
4. VERY carefully remove the chips with a slotted spoon or spider and let them cool on a cooling rack. When at room temperature, put them in the fridge or freezer for at least 30 minutes – ideally 2 hours.
5. Heat up a fryer or a pot of oil to 130c/266f and fry for 7-8 minutes or until a light golden crust has formed. Remove with a spider and let them cool on a cooling rack. Reserve in fridge until you’re ready to fry the fish.
6. When you’re ready to eat, heat up the fryer to 180c/356f and add the chips. Fry for 3-4 minutes or until crispy and golden brown. Remove and place on kitchen paper to soak up excess oil. Season with salt immediately.

For the fish:

1. Start by curing the fish. Liberally salt the fish fillets with fine sea salt and place in the fridge. After 10 minutes liquid should have leached out of the fish. Rinse the fish to remove excess salt and pat dry. Reserve in the fridge
2. Heat up your fryer/pot of oil to 180c/266f.
3. Mix the dry batter ingredients and, only when you’re ready to fry, open and add the fridge cold beer. Mix quickly to avoid removing too much of the gas. Note that lumps are fine and actually add texture!
4. Coat the fish in a thin layer of flour and shake to remove excess. Place the fish into the batter ensuring it’s completely covered.
5. Place the battered fish in the fryer and fry 4-5 minutes checking with a digital thermometer until the fish hits 45c. Remove and season immediately.
6. Serve fish immediately with chips, mushy peas and tartare sauce.