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1
Wash and peel the potatoes, cut them into chips about 1.5cm (3/4 in.) thick.
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2
Soak them in a bowl of cold water for half an hour, rinse and pat dry with a tea towel. If you have the time, leave them out on paper towels for a while to dry completely.
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3
Skin and pin bone the fish fillet and cut it in two portions.
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4
Place the flours and the baking powder in a large bowl, add the honey and gradually stir in the lager.
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5
The batter might be a bit lumpy but if you let it chill for half an hour, the lumps will dissolve. Prepare extra rice flour on a shallow dish.
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6
In the meantime heat the groundnut oil in a chip pan or a deep-fat fryer to 130C/250F.
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7
Plunge in the chips and cook until they are slightly coloured, about 10 minutes. Lift them out with a slotted spoon and place on a cake rack with some paper towels underneath it. Let them cool completely.
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8
Heat the oil for the fish in another pan - or cook in one but then the chips will have to stand for a few minutes, putting them in a warm oven is a good idea. The second dip will take only a few minutes, until they colour and crisp to your liking, in oil at 190C/375F.
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9
Heat the oil for the fish to 220C/425F. When you're ready to cook, season it with salt and pepper, dredge each portion in the rice flour and dip in the bowl with batter.
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10
When it's covered completely, lower each portion into the oil. Don't forget to drizzle in some batter on its own, for scraps - arguably the best bit of fish and chips.
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11
Cook the fish for 3 - 4 minutes until light golden brown, then turn over to the other side and cook for another minute or so.
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12
Lift the fish from the oil and drain briefly on a paper towel before serving with the chips and cooked garden peas.
