Ingredients

For the fish:
2 x 200g pollock fillets, boned but with the skin left on
200g self-raising flour plus extra for dusting
250ml of cold English beer (I used Bombardier)
pinch of smoked paprika
freshly ground salt and pepper

For the chips:
5-6 medium sized maris piper potatoes, peeled and chopped into large chips
Maldon sea-salt or rock-salt

oil (sunflower or vegetable) for deep-frying

To serve:
salt and malt vinegar
homemade tartar sauce (recipe below)
newspaper
artistic license

Additional serving suggestions:
bread and butter
tomato ketchup
mushy peas

Description

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