Fish and Chips with Tartar Sauce

Method

1. Preheat oil in a deep fryer or large pot to 375°F (190°C).
2. In a bowl, mix flour, baking powder, and salt. Gradually add cold beer, stirring until a thick batter forms.
3. Dip the fish fillets in the batter, ensuring they are fully coated.
4. Carefully place the battered fish into the hot oil and fry until golden brown and crispy, about 6-8 minutes.
5. While the fish is frying, peel and cut the potatoes into thick fries. Fry them in the same oil until golden and crispy, about 5-7 minutes.
6. Drain the fish and fries on paper towels.
7. Serve with mushy peas and tartar sauce.
8. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.