Method

For the fish:

Combine the two flours and turmeric in a bowl.

Start adding the ale, combining quickly with a whisk as you go.

Preheat oil for deep frying to 180C.

Dip the fillets in the batter and carefully lower into the hot oil, make sure you lower the fish in away from you.

Fry until the batter is crispy and everything is cooked through (6-12 minutes, depending on the size).

Remove with a slotted spoon and drain on kitchen paper.

Sprinkle with salt.

Serve with chips and tartare sauce.