FOR THE FISH:

Ingredients

• vegetable oil for frying
• 8 fillets hake (thawed)
• salt and pepper to taste
• 1 cup all-purpose flour
• 1 teaspoon crushed garlic
• 2 tablespoons paprika
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 egg, beaten
• 1 can or bottle beer

Method

1. Heat oil in a deep pan or pot.
2. Cut the fillets into long thick strips
3. Rinse fish strips, pat dry, and season with salt and pepper.
4. Combine flour, garlic, paprika, 2 teaspoons salt, and 2 teaspoons pepper.
5. Stir egg into dry ingredients.
6. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
7. Dip fish fillets into the batter, then drop one at a time into hot oil (Make sure the oil is not too hot as this will burn the outside of the fish while the inside is still  raw. If the oil is too cold, it will cause the fish to absorb the oil , resulting in a very oily dish)
8. Fry fish, turning once, until both sides are golden brown.
9. Drain on paper towel, and serve warm

FOR THE CHIPS

1. Heat enough oil in a pot for the chips to be deep fried
2. Slice the potatoes into thick chips
3. Deep fry the potato chips in batches, until each chip is crispy and brown in colour
4. Remove the chips from the hot oil, drain them on some paper towel and season with salt and pepper
5. Serve the chips along with the strips of fish inside a Newspaper cone with some creamy Mayonnaise on top