Ingredients

• 75g Co-op plain white flour, plus 2 tbsp extra
• 25g cornflour
• 1 tsp baking powder
• 175ml Co-op golden ale, chilled
• 750g bag Co-op straight cut oven chips
• 2 x 240g packs Co-op skinless cod fillets, cut into 24 strips
• Co-op vegetable oil, for frying
• 6 tbsp Co-op tartare sauce, to serve
• 1 lemon, cut into wedges, to serve

Method

1. Sift the flour, cornflour and baking powder into a large bowl
2. Season, then make a well in the centre. Pour in the ale and whisk until smooth
3. Cook the chips according to the pack instructions
4. Meanwhile, spread out the extra 2 tbsp flour on a plate, season, then dip in each piece of fish to lightly coat
5. Half-fill a large, deep frying pan with vegetable oil and heat to 190°C, or until a drop of the batter sizzles and rises to the surface
6. in a few seconds
7. Dip the fish in the batter, letting any excess drip back into the bowl
8. Fry in batches for 3-4 mins, turning occasionally, until crisp and golden
9. Remove with a slotted spoon and drain on kitchen paper
10. Serve with the chips, alongside the tartare sauce and lemon wedges
11. FREEZE AHEAD: Once cool, put the fish on a lined baking tray and freeze for 4 hours. Pack in freezer bags and freeze for up to 1 month. Reheat from frozen on a baking tray in a preheated oven at 200°C/fan 180°C/gas 6, for 15-20 mins or until piping hot throughout.