Method

1. Fill the deep fryer with 4 litres of oil and preheat to 130°C.
2. Dust fillets lightly in the extra corn flour, making sure to shake off any excess flour; return to plate. Combine self raising and corn flours in a large bowl and mix well.
3. Make a well in the centre of the flours and add beaten egg and beer; slowly stirring mixture from the centre out, making sure that the flour is incorporated slowly. The batter should be the consistency of thick cream. If it is too thick, add a little more beer or soda water. Cover and stand for 15 minutes.
4. Pat fillets dry with paper towel and place onto a clean dry plate. Dip 2-3 fillets at a time into the batter and carefully lower into the hot oil. Cook 2 minutes and turn over and cook a further 2 minutes or until batter is golden and crisp.
5. Transfer to prepared tray and place in oven to keep warm. Repeat with remaining fish and batter.
6. Serve hot with tartare sauce, hot chips or roast potatoes and lemon wedges.