Peri Peri Battered Cod

Pat the fish dry with kitchen paper and cut into serving portions. Cut the potatoes into thick chips. In one bowl combine the flour, half the peri peri seasoning, salt and black pepper. In another bowl whisk the beaten egg with the cold beer or sparkling water and minced garlic.

Dust each piece of fish lightly in the seasoned flour, shaking off any excess. Whisk enough of the remaining seasoned flour into the egg and beer mixture to make a smooth batter, then coat each fish portion thoroughly, allowing excess batter to drip back into the bowl.

Heat the cooking oil in a deep pan or fryer to about 180°C. Carefully lower in the battered fish in batches and fry for 4–5 minutes, depending on thickness, until deeply golden, crisp and cooked through. Remove with a slotted spoon and drain on kitchen paper.

Increase the oil temperature to about 190°C. Fry the chips in batches for 4–5 minutes, or until golden and crisp. Remove, drain well and season immediately with salt and a little of the remaining peri peri seasoning.

Allow the fried fish to rest for 1–2 minutes on kitchen paper while the final chips finish cooking. Keep the fish warm and avoid covering it tightly so the batter remains crisp.

Serve the peri peri battered fish immediately with the crispy chips, tartare sauce and lemon wedges. Add a fresh side salad if desired and sprinkle over a little extra peri peri seasoning for more heat.