Ingredients:
4 Snapper Fillets
175 g Flour
1 tsp Baking Soda 
1- 250 g bottle Beer
Freshly squeezed Juice of 1 Lemon or Malt Vinegar
Salt and freshly ground Black Pepper to taste
Extra Flour
1.5 kg of Potatoes 
Good quality Cooking Oil
Tartare Sauce for serving
Method:
Heat oil up in a chip pan or deep fryer to 190°C.
Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
Fry chips for about 5 mins until soft but not coloured. Drain and shake well. Set aside.
Put some flour onto a plate.
Dredge the fish fillets in the flour thoroughly (stops the batter sliding off when fried) Leave the fish fillets in the flour while you make the batter.
Put flour, baking soda, salt, and pepper into a large bowl.
Add the beer gradually, stop when you have a thick coating type of batter.
Whisk thoroughly until mixture is smooth and there are no lumps.
Add lemon juice or a splash of malt vinegar, if desired. Mix thoroughly again.
Adjust deep fryer to fish frying temperature of 160°C.
Take one fillet of fish at a time and swirl it around the batter until well coated.
Immediately plunge into hot oil.
As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they finish cooking, about 6 to 10 mins depending on the thickness. Place onto a tray and keep warm in the oven.
Turn up the heat setting on the deep fryer to 190°C again.
Cook your chips until golden and crisp.
Serve on plates or newspaper with salt, vinegar and plenty of homemade tartar sauce and salad.