Slice fish fillet into inch-thick strips. Rinse and drain well before setting aside.

In a bowl, combine flour, pepper and breading mix, stirring well. Add beer in increments until mixture is about the consistency of pancake batter. Add water if more liquid is needed. Do not overmix.

Let stand for 15-30 minutes to allow the beer to ferment. Bubbles will form on the surface. Add in salt and mix to combine well. Set aside.

Heat the oil in a deep-frying pan. Oil must be just deep enough to cover the fish slices, add more or reduce portion if needed.

Put the flour in a plate or shallow bowl and carefully coat the drained fish slices. Dip the slices into the beer mixture before frying. Drain excess oil by placing the fried fish in a fine colander. Save the drippings and return to the pan to save on cooking oil.

Once all fish slices have been fried, cook the frozen fries in the same pan according to manufacturer instructions. Drain excess oil on paper towels before tossing in some salt for flavor.

Prepare the mayonnaise dip by combining the mayo and ketchup. Slice lemon into wedges.

Serve dip and lemon wedges with the fish and chips. Enjoy 