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Beer Battered Fish With Chips And Tartare Sauce Recipe
1.
Whisk flour, egg and beer together in medium bowl until smooth; cover, refrigerate batter 1 hour.
2.
Cut potatoes into 1cm-wide slices; cut slices into 1cm-wide strips, dry well.
Heat oil in large pan; deep-fry chips, in batches, until browned and cooked through.
Place chips on absorbent paper on large oven tray; to keep them hot, place, uncovered, in moderate oven.
3.
Meanwhile, reheat oil.
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