To make the batter add the flour and baking powder to a large bowl. pour in the beer and whisk to a smooth batter. The batter should have the consistency of pancake batter. Cover and refrigerate until required. (This can also be made ahead of time and stored covered in the fridge until required, may separate if it sits too long; whisk to bring it back together before use.

Next prepare the chips. Cut the potatoes into medium-sized chips approx 1cm thick.

Fill a heavy-based pan, no more than half full with vegetable oil. Place the chips into the cold oil then turn a high heat on under the pan. Let cook without moving until the chips have began to grow crispy on the outside. When browned and crispy, transfer to a plate lined with kitchen paper.

Add the remaining flour to a bowl and season generously with salt. Dredge the fish in the seasoned flour. Shake off excess and repeat until all fish is coated.

Retrieve the batter from the fridge and dip the floured fish into the batter. Wiggle it about over the bowl to allow excess batter to drip off. Lowermost of the fish into the hot oil, wave it gently back and forth allowing the batter to form a little before dropping gently into the oil facing away from you. Don't overfill the pot with fish as if this happens the temperature will drop and you will get a greasy fish. Cook in at least two batches. Cook for approx 5 minutes until the batter is golden brown crispy and the fish cooked through. Transfer to a plate lined with kitchen paper.

To serve sprinkle chips generously with seas salt flakes and vinegar. Place the crispy fish on top and eat immediately.