Fish and chips

Mix the fish flour, cornflour, baking powder and turmeric. Set aside a little of this mixture on a plate to dust the fish. Gradually whisk the beer and sparkling water into the rest until smooth. Rest for 30 minutes while preparing the chips.

Peel the potatoes and cut into thick chips. Add to boiling water and parboil for about 3 minutes: the edges should just soften while the centres stay firm. Drain thoroughly.

Heat a conventional oven to 200 °C. Toss the chips on a baking tray with their flour, their oil and some of the salt until no dry flour remains. Spread in one layer and roast for about 30 minutes, turning during cooking, until crisp and golden.

Near the end of the chips’ cooking time, heat the frying oil in a deep saucepan, filling it no more than halfway. A drop of batter should sizzle and set immediately. Pat the fish dry and divide into fillets, dust with the reserved mixture and dip in the batter. Carefully lower into the oil, in batches if needed, and fry for about 8 minutes, until golden outside and opaque and flaking inside. Drain on kitchen paper, add the remaining salt and serve with the hot chips.