1. To make the beer batter, add enough flour to the beer to give it the consistency of pouring cream. Mix it with a chopstick; it shouldn't be completely smooth. Refrigerate for 10 minutes, then add some ice cubes – the batter seems to crisp in the hot oil better if it is cold.

2. Heat the oil in a large frying pan or deep-fat fryer to 180°C. Dip the whiting fillets in the seasoned flour, then into the batter. Shake off any excess and gently put into the oil. Don't try to cook all the fish at once, cook it in 2 to 3 batches. Fry for about 5 minutes, or until the batter is golden brown, then remove the fish with a spider or slotted spoon and drain on paper towels. Keep warm while you cook the rest.

3. When ready, place a fish fillet on each of four plates and serve with a lemon wedge and a sprinkle of sea salt. Serve with tartare sauce and a green salad.

This recipe goes with Neil Perry's farro salad.