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1
Make the batter first.
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2
Combine the ingredients and mix with a whisk until creamy.
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3
Let the batter rest at room temperature for about 30 minutes.
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4
Keep having a sip of leftover beer while cooking.
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5
Meanwhile, prepare the other ingredients.
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6
Cut each piece of fish in half and rub in the salt, pepper and thyme over the surface.
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7
Wash the potatoes with the skin on really well, and cut into wedges.
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8
Soak in water to remove the harshness.
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9
Cut the onion into rounds, and secure with toothpicks from the outside towards the centre so that they won't break apart.
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10
Leave everything to sit for a while.
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11
Pat dry the potatoes, and start heating up frying oil (not listed).
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12
First, deep-fry the potatoes over low heat (around 160C).
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13
Once they have cooked through, turn the heat up to 180C to make them crispy.
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14
Sprinkle them with salt while they are still hot.
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15
Coat the fish in the combined ingredients.
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16
Shake off any excess flour, dip the fish in the batter from Step 1, and deep-fry them for about 6 minutes in 170C oil.
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17
Batter the onion in the same way, and deep-fry.
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18
Turn up the heat at the end to make them crispy.
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19
Serve on a plate, garnish with a wedge of lemon, and they're done.
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20
Enjoy while they're hot!!
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21
Sprinkle with malt vinegar to taste.
