Combine the flour, cornflour, baking
powder and turmeric in a large bowl, season,
then spoon 1 tbsp onto a plate and set
aside. Gradually pour the beer and water
into the bowl, stirring with a wooden spoon
until you have a smooth, lump-free batter.
Leave to rest for 30 mins while you prepare
Heat oven to 200C/fan 180C/gas 6. Boil
a large pan of water, then add the chipped
potatoes and boil for 2-3 mins until the
outsides are just tender but not soft. drain
well, then tip onto a large baking tray with
the flour, oil and some salt. Gently toss
together until all the potatoes are evenly
coated and the flour is no longer dusty.
Roast for 30 mins, turning occasionally,
until the chips are golden and crisp.
To cook the fish, heat the 1 litre oil in a
deep saucepan until a drop of batter sizzles
and crisps up straight away. Pat the fish
dry with kitchen paper, then toss it in the
reserved turmeric flour mix. Shake off any
excess, then dip into the batter. Carefully
lower each fillet into the hot oil and fry for
6-8 mins – depending on the thickness of
the fish – until golden and crisp. Using a
large slotted spoon, lift out the fish, drain on
kitchen paper, then sprinkle with salt. Serve
with the hot chips and Homemade tomato
sauce (see 'goes well with').