Beer Battered Fish And Chips

4 large (about 200g each) potatoes, peeled and cut into wedges
    2 tsp olive oil
    225g (1 1/2 cups) self-raising flour
    1 egg, lightly beaten with a few drops of water
    375ml (1 1/2 cups) chilled light beer
    Salt & freshly ground black pepper
    Vegetable oil, to deep-fry
    8 (about 120g each) white fish fillets (such as flathead or whiting)
    Lemon wedges, to serve

    Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place potato on tray. Drizzle with olive oil. Cook in oven, turning occasionally, for 40 minutes or until golden brown.

    Meanwhile, place flour in a bowl. Add the egg and stir to combine. Gradually whisk in the beer until batter is smooth. Season with salt and pepper. Cover and place in the fridge for 30 minutes to rest.

    Add enough vegetable oil to a large saucepan to reach a depth of 8cm. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Dip 2 pieces of fish, 1 at a time, into batter to coat. Drain off excess. Deep-fry for 3-4 minutes or until golden brown and cooked. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining fish and batter, reheating oil between batches.

    Divide fish and chips among serving plates. . Serve with tartare sauce and lemon wedges.