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1
For the batter, combine flour, cornstarch, baking powder, turmeric and a pinch of sea salt in a large bowl. Add 1/2 cup cold water and mix to a smooth paste. Add beer and 1/4 cup water and whisk until you have a smooth batter. Refrigerate for 30 mins.
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2
For the chips, preheat oven to 425u00b0F. Line a baking pan with parchment paper. Place potato wedges in a plastic bag. Add the flour and seal the bag. Shake until all the wedges are finely coated in flour. Place floured wedges on the prepared pan. Drizzle with the olive oil and dot with the butter. Bake 20-25 mins, turning once, or until soft when pierced with a sharp knife and golden in color.
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3
For the garlic seasoning, smash garlic with the heel of your knife on a cutting board. Sprinkle with salt and chop together, scraping the garlic into the salt until you have a dry paste. Place paste in a small bowl and add olive oil, stirring to combine. Add parsley and stir. Sprinkle over hot chips and toss gently to evenly distribute flavor.
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4
For the fish, fill a large saucepan with oil to a depth of about 2 inches. Heat to 375u00b0F (or until a small piece of white bread turns a golden brown in 10 seconds).
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5
One at a time, dust the fish in flour, shake off excess and then dip into the batter to cover thoroughly. Drain off excess. Gently lower into the oil and fry for 3-4 mins, until golden. Remove with a slotted spoon and place on a warm plate lined with paper towels. Repeat with remaining fillets.
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6
Sprinkle fish with sea salt and serve immediately with chips, lemon wedges and tartar sauce.
