Ingredients:

• Oil for deep frying
• 1 cup self-raising flour
• 1 egg, beaten
• ¾ cup beer
• 4 medium white fish fillets (in the U.S., I've found that cod or catfish are the best)
• Plain flour, for dusting

Method:

1. Sift flour into large bowl; make a well in center. Add egg and beer. Stir with a wooden spoon until just combined and smooth.
2. Dust fish fillets with plain flour, shake off excess. Add fish fillets to batter, toss until well coated. Remove from batter, draining off excess batter.
3. One fillet at a time, gently lower into moderately hot oil. Cook for 2 minutes or until golden and crisp and cooked through. Remove from oil with slotted spoon.
4. Drain on paper towels and serve immediately.
5. Serve with homemade chips, tartare sauce, and lemon wedges.