Beer-battered fish and chips | Women's Weekly Food

Ingredients

• Tartare sauce
• 2/3 cup (200g) whole-egg mayonnaise
• 1/2 small brown onion (40g), chopped finely
• 2 tablespoons finely chopped cornichons
• 1 tablespoon rinsed, drained capers, chopped finely
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 tablespoon lemon juice
• 1 cup (150g) self-raising flour
• 1 cup (250ml) dry ale
• 1 tablespoon coarse cooking salt (kosher salt)
• 1 kilogram (2 pounds) potatoes
• peanut oil, for deep-frying
• 4 x 150g (4½-ounce) blue-eye fillets, halved lengthways
• lemon wedges, to serve