Place flour in a bowl, add the egg and stir to combine. Gradually whisk in the beer until batter is smooth. Season with salt and pepper. Covee and place in the fridge for 30 mins to rest.

Add enough oil to large saucepan to reach the depth of 8 cm. Heat to 190C over high heat. Dip the fillets, one at a time, into batter to coat. Drain off excess. Deep fry for 3-4 mins or until golden brown and cooked. Transfer to a plate lined with paper towel. Repeat in 3 more batches, reheating oil between batches.

Divide fish and chips among serving plates. Season with sea salt flakes. Serve with lemon wedges.