Fish and chips is one of Britain's most famous dishes, and deservedly so. Crispy golden batter encases steaming flakes of creamy white fish, all accompanied by chunky potato chips. Really tasty!
Mix the flour and salt, and then add the beer a bit at a time until you achieve a thick, gloopy batter. Put it in the freezer for about half an hour (be careful you don't actually freeze it - this is just to get it well chilled).
Heat a pan half-filled with vegetable oil (or a deep-fat fryer if you have one) to about 130℃ (266℉). Peel the potatoes and cut into slices about 12mm (half an inch) wide, then cut each slice lengthways to make the chips. Place the chips into the oil, and cook for about 10 minutes. The aim is to get the potatoes cooked, but without too much colouring on the outside. Drain and set aside.
Turn the heat up to 190℃ (374℉). You can use any fillet of white fish, but cod is the most traditional. Wash the skin, and remove any bones. Dry the fish with kitchen paper, and coat all over with flour. When the oil is up to temperature, remove the batter mix from the freezer and dip the pieces of fish in it to coat them evenly.
Carefully lower a piece of fish into the oil. The oil will bubble up furiously, and then subside. Add the next piece of fish. Move the fish a bit to make sure they're not sticking to the pan or to each other. Cook for 10-15 minutes, until golden. Remove them from the pan and put on kitchen paper on a plate. Tent with foil to keep them warm.
Put the chips back into the pan and fry for about 5 minutes until golden and crispy. Drain and plate up.
Serve with mushy peas, tartare sauce and lots of salt and vinegar.