Beer-battered fish and chips. Photo / Chris Court

Serves 4

1 1/2 cups plain flour
2/3 cup cornflour
2 tsp baking powder
2 tsp sea salt flakes
2 cups pale ale beer
4 x 200g snapper fillets, skin on, halved
Vegetable oil, for frying
400g potatoes, peeled and thinly sliced
Lemon wedges, to serve

1 Place the plain flour, cornflour, baking powder, salt and beer in a bowl and whisk until smooth.

2 Dip the fish into the batter to coat, shaking off any excess.

3 Heat the oil in a large, deep frying pan over medium heat until the temperature reaches 180C on a kitchen thermometer.

4 Deep-fry the fish, in batches, for 3-4 minutes or until golden and cooked through. Drain on absorbent paper.

5 Dip the potato in the batter to coat and deep-fry, in batches, for 2 minutes or until golden and cooked through.

6 Serve fish and chips with lemon wedges and the pea and pancetta salad.

* For more recipes by Donna Hay click here.

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