Beer-battered flathead with hand-cut chips

Method

• 1
  For the mayonnaise, place all the ingredients in a food processor and process until well combined and smooth. Transfer to a bowl and cover. Place in the fridge until ready to serve.
• 2
  Cut the potato into 1.5cm-thick chips. Pat dry with paper towel. Place a wire rack over a baking tray lined with paper towel. Pour enough oil into a saucepan or deep-fryer to come one-third up the side.
• 3
  Heat to 180C over medium-high heat. Deep-fry one-third of the chips for 5 minutes or until cooked but not coloured. Transfer to prepared rack. Repeat, in batches, with remaining chips. Cool for 15 minutes.
• 4
  Preheat oven to 120C/100C fan forced. Place flour, baking powder and salt in a bowl. Make a well. Add beer. Whisk. Place extra flour on a plate. Lightly coat fish in flour.
• 5
  Reheat oil to 190C over medium-high heat. Deep-fry chips in 3 batches for 5-8 minutes. Transfer to rack. Sprinkle with salt. Place in the oven to keep warm.
• 6
  Dip 2-3 pieces of fish in batter. Deep-fry for 3-4 minutes or until golden. Transfer to a paper towel-lined plate. Repeat, reheating oil. Serve with chips, mayo and lemon.