Ahead of time, peel and slice the potatoes, the chunkier the better.
Preheat deep fat fryer to 135°C.
Cook the chips for 10 minutes at 135°C. These can be cooked ahead of time or in batches, set aside and finished after the fish is ready.
Whisk together the flour, cornflour and white wine vinegar. Add the Guinness until you get your desired consistency. The batter wants to be fairly thick, like emulsion paint. Hopefully it tastes better though!
Place the seasoned flour into a freezer bag and carefully put the fish fillets in, moving them around until both have a light, even coating of flour.
Turn up the temperature of the fryer to 180°C when you have removed the chips.
Dip the floured fish into the Guinness batter. Get a good coating and fry for 5-6 minutes. Keep warm in the oven.
Finish the chips off at 180°C which will crisp them up and warm them through. Don’t worry if the chips are slightly fluffy – they will have great crispy outsides.
Cook the peas according to the packet instructions.
Serve with ice-cold beer!
Tips: Soaking the potatoes in cold water gets rid of excess starch and salt water adds a bit of extra taste, as the potatoes absorb the salt. You must remember to dry off excess water before putting them in the hot fat!
Cooking the chips in two stages gives really light, fluffy chips with a superb crispy outer.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.