Cut fish into smaller slices to your liking. Place into a bowl and pour on the lemon juice, then cover with water. Allow to sit at least 30 minutes.

In another bowl mix the flour, cornstarch, salt, and pepper. Add the beer in slowly, watching that the batter doesn’t get very thin. You may need just the one cup.

Remove the fish from the water it’s been sitting in and add about half the fish to the bowl of the batter at a time. Mix to coat.

Heat about two inches of oil. Add a slice of raw carrot to the oil, which helps keep the oil clean and food from burning. Fry the fish on both sides till slightly golden and very crispy.

Remove onto a wire rack to cool.

Serve with the dipping sauce and chips.

Mix all the ingredients together and serve on the side with the fish.

Slice the potatoes using a mandoline on the thinnest setting. They should be almost see-through. Place the slices into a bowl with water and allow to sit at least 30 minutes.

Remove half the potato slices from the water, roll up in a towel, and pat dry. Continue with the rest.

Heat a pot on medium-high heat with about three inches of oil. Place a slice of a carrot into the oil. Then place about two cups of the potato slices into the oil. They will bubble quickly at first, then it’ll slow down.

Stir often and allow to cook about five to eight minutes, or until they get browned a bit.

Remove onto a wire rack that’s been placed over a baking sheet.

Sprinkle salt over the chips right out of the oil.

Best eaten fresh.