Beer-battered fish and shallow-fried chips

Slice the Yukon gold potatoes and julienne them into chips.

Without a deep fryer, fry the chips in a shallow amount of oil; they come out more like hash browns than fries.

Make a beer batter from light blonde beer, flour, salt and pepper.

Cut the white fish into uniform pieces for even cooking.

Heat the oil to about 375 degrees before frying; batter and fry the fish.

Blot everything with a clean towel to remove grease.

Garnish with a roasted lemon and a bit of cilantro.