1. Dust fish fillets with cornflour.
  2. Mix flour, salt and pepper, add beer gradually, stirring well until smooth.
  3. Dip the fish fillets into batter.
  4. Cook in hot oil until golden brown.
  5. Drain on absorbent paper.
  6. Serve with lemon wedges, tartare sauce and hot chips.
  7. Serves 4

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