Ingredients:-
1 ¼ cup flour
1 tsp salt
1 ¼ cup beer
1 egg yolk
1 Tbsp rice bran oil
4 large potatoes peeled, cut 1/2-inch-thick slices and soak in cold water
Oil for deep frying
900 g fish, any firm white fish, cut into serving size pieces
Salt and pepper to taste
1 egg white beaten until it forms stiff peaks
1 cup flour
Tartare Sauce:-
1 cup (250g) mayonnaise 
2 Tbsp capers rinsed and chopped
2 Tbsp finely chopped pickles / gherkins 
1 Tbsp finely chopped fresh parsley
1 Tbsp pickling juice from the capers or pickles gherkins
¼ teaspoon mustard powder (optional)
Sea salt and black pepper (to taste)
Mix all ingredients together well. Taste and adjust seasoning if necessary. Refrigerate until ready to serve.
METHOD:-
Sift the 1 1/4 cups flour and 1 tsp salt together into a large bowl.
Make a well in the centre of the dry ingredients and add beer, egg yolk and 1 Tbsp oil.
Beat with a whisk until smooth, then set aside to rest for about 30 minutes.
Preheat oven to 95°C and heat oil in a fryer or deep pot to 190°C.
Drain the potatoes and pat dry.
Fry until well browned, then drain and transfer to a paper towel-lined pan in the oven to keep them warm.
Let the oil return to the proper temperature between batches.
Season the fish fillets with salt and pepper.
Gently fold the whipped egg white into the prepared batter with a spatula.
Place the 1 cup flour onto a plate.
Dip the fillets into the flour so that both sides are coated. Set aside on a plate.
Working in batches, dip the floured fish into the batter and then gently drop into the hot oil.
Fry until browned on all sides.
Remove from the oil and hold in the preheated oven while you fry the remaining fillets.
Serve the fish and chips, garnished with freshly chopped parsley and tartare sauce which has chilled in the fridge, fresh salad (optional)