Sift together the flour, corn flour, bicarbonate of soda, salt and pepper.
Add beer and mix together until just combined. Do not over mix. Chill batter in fridge while frying the chips.
Heat 5cm of oil in a saucepan and fry chips for 5 minutes.
Remove from oil and drain on kitchen towel. Refry chips again, until crispy. Set aside and keep warm.
Season fish with salt and pepper and dust with flour. Dip fish into batter and fry in the hot oil for about 5 minutes, or until golden, crisp and cooked through.
Drain on kitchen towel and serve with salt and vinegar chips and lemon wedges.Recipe reprinted with permission of Source Food.