Crispy Battered Fish with Handcut Chips

Method

1. In a bowl, mix flour, salt, and lager beer to make a light batter.
2. Dip the cod pieces in the batter, shaking off any excess.
3. Heat oil in a deep fryer or large pot to 375°F (190°C).
4. Fry the battered cod until golden and crispy, about 5-7 minutes.
5. Cut potatoes into thick chips and soak in water for 30 minutes to remove starch.
6. Drain and pat dry, then fry in hot oil until golden and crispy.
7. Serve with a side of tartar sauce and a sprinkle of leek.
8. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.