Beer Battered Red Snapper, Oven-Baked Chips with Rosemary, and Garlic Mayo Sauce

Fish Batter:
Add one whisk egg to 1.5 cup self-raising flour, then add 1.5 cup cold beer. I have used Beez Neez for its honey flavor. Whisk till relatively smooth. Flavor with salt and black pepper. Chill in fridge for 30 minutes.

Deep Frying Fish:
Oil to the level to cover the depth of the fish. Only start frying when the heat of the oil enables a piece of bread to turn brown in 10 second or so.

Garlic Mayo Sauce:
Mix mayo, fresh lemon juice, salt, and minced garlic together.

Chips:
3 or 4 desiree potato, cut into approx. 1cm thickness. Coat with approx 1-2 tablespoons of olive oil, 2 tablespoons of rosemary. Add some salt. Stick into approx 190C pre-heated oven. Takes about 30-40 minutes.