Crispy beer batter fish and chips

Whisk the self-rising flour, rice flour and extra baking powder together thoroughly.

Transfer the dry ingredients to the freezer and leave them there until ready to fry, to keep the batter as cold as possible.

Blot the thawed cod dry with paper towels and cut it down the middle into two roughly one inch thick strips, which cook faster and give more crisp surface.

Dust the fish in seasoned rice flour, shake off the excess and lay it on crinkled foil to air-dry; chill it in the fridge until frying.

Whisk beer into the frozen dry mix until the batter is about as thick as a thick pancake batter, thinner for a thinner coating; keep it cold or over ice if not using it at once.

Coat the cold dry fish in the batter, lift it out letting most but not all the batter drip off, and lower it into 375 degree oil away from you.

Fry about three to four minutes without turning, until crispy and golden brown, then drain a few seconds on paper towel.

Serve immediately on french fries or potato chips, with tartar sauce and a wedge of lemon.