Authentic Rhyl Battered Plaice with Lemon Tartare

Whisk together flour, baking powder, salt, and cold sparkling water (or light ale) to make a light batter.

Dredge fresh plaice fillets in flour, dip into the batter, and deep-fry in hot oil until golden and crisp.

Mix mayonnaise with chopped capers, gherkins, plenty of lemon juice, and zest for the tartare sauce.

Serve with chunky chips and a lemon wedge.

The classic holiday dish of the Rhyl Victorian promenade.