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For the batter:
110g self-raising flour
200ml real ale, such as Fursty Ferret
salt and freshly ground black pepper
For the fish and chips:
2kg potatoes, peeled and cut into wedges
2 tbsp oil
plain flour for dusting
oil for frying
4 fresh pollack fillets (cut into approx 150g portions ask your fishmonger), rinsed and patted dry
malt vinegar, to serve
lemon wedges, to serve

To make the batter, beat together the self-raising flour and beer. Season and set aside for around 30 minutes.
Preheat the oven to 220°C/425°F/Gas 7. Blanch the potatoes in boiling water for 5 minutes. Drain, then toss in 2 tbsp oil and season. Spread out on a baking tray and bake for 40 minutes until golden and fully cooked, turning half way through the cooking time.
Meanwhile, sift plain flour onto a plate. Heat the oil in a large frying pan. It is ready when a bit of the batter mixture sizzles when it is dropped in.
Dust a fillet with the flour and dip in the batter, using a fork or tongs. Carefully place into the oil and fry for 8 minutes until cooked through. Drain well on the kitchen paper. Cook the remaining fish fillets, keeping the cooked ones warm in the oven.
Serve the fish with the potato wedges, salt and vinegar, and lemon wedges.