Sandbank

Step 1. Peel the potatoes and cut them into 1/2-inch thick batons. Soak them in a bowl of cold water for 30 minutes to remove starch, then drain and pat thoroughly dry with paper towels.

Step 2. Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 320°F (160°C). Fry the potatoes in batches for 5-6 minutes until they are tender but haven't changed color. Drain on paper towels and let cool.

Step 3. In a large bowl, whisk together 1 cup of flour, baking powder, and a pinch of salt. Slowly pour in the ice-cold beer, whisking constantly until the batter is smooth and resembles thick cream. Keep the batter in the refrigerator until ready to use.

Step 4. Increase the oil temperature to 375°F (190°C).

Step 5. Pat the fish fillets completely dry with paper towels. Season with salt and dredge each piece in the remaining 1/2 cup of flour, shaking off any excess.

Step 6. Dip the floured fish into the cold beer batter, ensuring a full coating, then carefully lower the fillets into the hot oil.

Step 7. Fry the fish for 4-5 minutes, turning once, until the batter is deep golden brown and crispy. Transfer to a wire rack to drain.

Step 8. Place the par-cooked chips back into the 375°F (190°C) oil and fry for 2-3 minutes until golden and very crisp. Drain on paper towels, season immediately with sea salt, and serve hot with malt vinegar.