Dad's Beer Battered Flathead Tails

Ingredients: 2 litres rice bran oil, for deep-frying 4 Desire potatoes, peeled 2 heaped tbsp plain flour 1 heaped tbsp rice flour 100 ml bottle cold pale ale 4 flathead fillets, skin and bones removed Lemon wedges, to serve Tartare sauce: ½ French shallot, finely chopped ½ red bird’s eye chili, seeded and finely chopped 1 tbsp capers ⅓ bunch dill, sprigs picked and finely chopped Zest of 1 lemon 6 heaped tbsp whole egg mayonnaise 1½ tsp tobacco sauce Salt and freshly ground black pepper Method: To make the tartare sauce, combine all the ingredients in a bowl, then refrigerate until needed. Heat the rice bran oil in a deep-fryer or large saucepan until it reaches 180˚C. Meanwhile, slice the potatoes into medium-sized wedges or chips and pat with paper towel to dry up any excess moisture. When the oil has reached temperature, cook the chips, in batches if necessary, for 5 minutes or until golden and crisp. Drain on paper towel and keep warm. Place the flours in a bowl and whisk to combine. Whisk in the beer until just combined. Dip the fillets in the batter one by one and slowly place in the oil, one at a time. Cook for 3 minutes or until golden and crisp. If necessary, drop the chips in the hot oil and cook again for 1 minute to reheat and crispen up. Drain on paper towel. Serve the fish and chips with tartare sauce and lemon wedges.