CATCH OF THE DAY

BEER-BATTERED FISH AND CHIPS

SERVES 4 READY IN 40 MIN

1kg potatoes, cut into wedges
1 tbsp sunflower oil
115g plain flour
1 tsp baking powder
1 tsp salt
150ml beer, light ale or lager, chilled
Sunflower oil for deep-frying
4 x 175g white fish fillets, coated in seasoned flour
1 tsp each gherkins, green olives and capers, chopped
2 tsp each chives and parsley, chopped
3 tbsp crème fraiche

1 Heat the oven to 220°C. Place the cut potatoes in salted, boiling water for 5 min, then drain. Toss in oil, season, and place on a tray