Peel your potatoes, cut them in half and slice into 0.5cm chips. Place in a bowl of cold water to rinse off the excess starch and set aside.
For the batter: combine the flour and seasonings in a bowl. Crack in the egg and pour in the beer, whisking to combine. Only mix until the batter has come together. Set aside to rest.
Preheat your deep fat fryer to 180o C, this temperature will suit the chips and the fish.
Bring a pot of salted water to the boil and drain your potatoes.
Boil the chips in batches until they are still firm but a knife passes through easily. Drain well.
Fry the chips in the deep fat frier in batches until golden brown and crispy. Drain on paper towel and salt liberally.
Now take your pieces of hake and submerge them completely in the batter so they are evenly coated. Place in the deep fat fryer and fry for 5-7 minutes or until golden brown and cooked through.
Drain on paper towel before serving with a nice helping of golden chips
Recipe Pressure PointThe most important part of deep frying anything, especially a protein that is battered, is to get the temperature of the oil right. A deep fat fryer makes that easy due to its temperature regulation so you can cook every serving evenly to crispy perfection.