Canola oil or vegetable oil, to deep-fry
4 (about 800g) desiree potatoes, unpeeled, cut into 1cm thick batons
115g (3/4 cup) self-raising flour
185ml (3/4 cup) chilled beer (such as Crown Lager)
2 egg whites, lightly whisked
8 small (about 80g each) flathead fillets
Plain flour, to dust
Sea salt flakes
Tartare sauce, to serve
Lemon wedges, to serve
Lime wedges, to serve

Select all ingredients
Method

Step 1
Add enough oil to a large saucepan to reach a depth of 12cm. Heat to 190°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Add one-third of the potato and deep-fry for 5 minutes or until pale golden. Transfer to a tray lined with paper towel and cover with foil to keep warm. Repeat in 2 more batches with remaining potato, reheating oil between batches.
Step 2
Place flour in a large bowl. Make a well in the centre. Add the beer and egg white and, stirring slowly, gradually incorporate the flour to form a smooth batter.
Step 3
Reheat oil. Add one-third of the chips and deep-fry for a further 5 minutes or until golden. Drain on paper towel. Repeat in 2 more batches with the remaining chips, reheating oil between batches.
Step 4
Meanwhile, lightly dust fish in flour and shake off any excess.
Step 5
Reheat oil (when oil is ready a little batter will sizzle and rise to the surface). Dip 4 pieces of fish, 1 at a time, into the batter to evenly coat. Deep-fry for 3 minutes or until crisp and golden. Drain on paper towel. Reheat oil and repeat with the remaining fish.
Step 6
Place chips on serving plates and top with fish. Season with sea salt flakes and serve immediately with tartare sauce, and lemon and lime wedges.