British Beer Battered Fish & Chips

THE FISH:--
8 fillets John Dory or gurnard
1 cup flour
½ tsp SIDS SALT & PEPPER
Rice bran oil for deep frying, calculate amount according to the size of your pan
THE BATTER:--
1 cup all purpose flour
1½ tsp baking powder
7 tbsp milk
½ tbsp SIDS PEPPER & GARLIC OIL
1 tbsp water
Pinch of SIDS SALT & PEPPER
6 tbsp of fizzy lager
THE CHIPS:--
2 medium sized potatoes per person, peeled and cut into finger thickness chips or frozen chips, cooked as per packet
SIDS LOW SUGAR RASPBERRY VINEGAR, to sprinkle

If you are using frozen fish, defrost it. Turn oven on to 150°C.
Heat up the oil in your fryer / pan until it reaches 180°C.
Check over your fish for any bones. If you have a thick part and thin part of the fish, cut the thin part off as we will cook this separately to avoid over cooking. Pat dry with kitchen paper.
Mix the flour and ½ tsp SIDS SALT & PEPPER well in a shallow dish and cover the fish with the flour and shaking off any loose flour.
Make the Batter: Add all the ingredients EXCEPT the beer, and give it a light whisk. Don't worry if there are lumps in the batter. This is good!
Peel and cut the potatoes into chip shapes, then rinse and pat dry with a clean tea towel. (The potatoes need to be as dry as possible before frying to get them crispy)
Carefully place the chips into the fryer / pan to cook gently for approximately 8 minutes. They should turn soft and still have a pale colour. You can check if the chips are cooked by using a sharp knife and feeling if it's soft inside.
Take them out of the pan and place on your baking tray for now. We will refry them after the fish to give them a super crisp.
TIP: If you don't have a thermometer, drop a bit of batter or end of a chip in and see if it sizzles to the surface.
Add the fizzy beer to your batter and gently mix it. It should have the consistency of a pouring cream or yoghurt. If it is too thick, add a little more of your fizzy beer.
Increase your oil heat to 180°C, ready for the fish. Place a few sheets of kitchen towel in the baking tray. We will use this to place the fish once it's cooked.
We will cook 1 or 2 pieces of fish at a time, depends on the size of your pan / fryer. Taking the end of a piece of fish, place it in the batter and coat it well. Take it out of the batter and leave the excess to drip off, say for about 5 seconds. Gently place it in the hot oil, and cook for 7 - 8 minutes until it becomes crispy and golden brown. If the batter starts going brown too quickly, turn the temperature down a little.
Place on the kitchen towel then keep warm in the oven, while you cook the other pieces of fish the same way and add to the oven.
When you've finished cooking the fish, scoop out any bits of batter floating in the pan / fryer.
Return the chips back to the fryer and cook for 3 minutes until they are brown and crispy. When done, drain off the excess oil, (I use kitchen towel) and arrange, together with the fish on your newspaper.
Serve while still hot and crispy. Sprinkle some salt and shake some SIDS LOW SUGAR RASPBERRY VINEGAR on your Fish & Chips and eat out of the paper with your fingers and ENJOY!