Start by removing the bones from the fish of your choice and cutting to size - I used a basa fillet and cut it in half.

Combine the juice of both the lemon and lime in a bowl along with the dill and parsley, both coarsely chopped. Add garlic and chilli to your liking.

Now marinade the fish in the lemon/lime mixture for about 20mins-30mins.

Whilst the fish is marinading, begin to prep the batter by combining the cornflour, beer and buttermilk in a bowl - briskly whisk until smooth. Salt and pepper to taste.

Set the batter aside and rinse your potatoes, ready to peel. Once peeled, pat dry and place on chopping board.

Slice the potatoes into thick "matchsticks" and softly boil for 3 minutes. Drain and set aside to cool.

Place oil in a shallow frying pan and set heat to medium, letting the oil warm up (It should be hot enough to cook a bread cube in about 30 seconds)

While the oil is warming up begin to coat the marinated fish fillets in the beer batter, covering thoroughly.

Once the oil is hot enough place your battered fish into the pan, letting each side cook for 2 minutes per side or until golden brown.

Place the fish to the side to rest while you cook the chips - the oil should still be warm enough for you to place the precut chips in the pan immediately.

Once chips are nice and crispy, drain away the oil and place on a plate with the rested fish - garnish with a sprig of parsley and a lemon wedge.