Fish and chips

In a bowl, mix the flour and salt, then use your finger to make a well in the center. In another bowl, whisk the milk and egg until frothy, then pour this into the well of flour and stir vigorously until you get a light, airy batter. Set aside to rest.

Heat oil in a pan. When the oil has reached the right temperature, add the beer to the batter and mix thoroughly.

Gently feel the fish fillets with your fingers to make sure there are no bones. Then, completely dip the fish fillets into the batter so that they are evenly coated. Fry the fish in hot oil until golden brown, then place the cooked fillets on a plate lined with paper towels to drain excess oil. While the chips are cooking, place the fish in an oven at 140 degrees Celsius to keep them warm.