Method

• 1.
  Place salmon in a bowl with 2 tablespoons soy sauce and toss to combine, then set aside to marinate while you prepare the batter.
• 2.
  Place the flour in a bowl. Whisk in the beer and stir in the chilli flakes and chopped coriander. Stand for 10 minutes.
• 3.
  In a small separate bowl, combine the sesame seeds with 1 teaspoon salt. Set aside.
• 4.
  Half-fill a large saucepan with sunflower oil and heat to 190°C (if you don't have a kitchen thermometer, a cube of bread will turn golden in 30 seconds when the oil is hot enough).
• 5.
  Pat the salmon dry on paper towel. In batches, dip the salmon in the batter, allowing excess to drip back into bowl, and deep-fry for 1-2 minutes until crisp and golden. Remove with a slotted spoon and drain on paper towel. Keep warm.
• 6.
  Deep-fry the chips according to the packet instructions. Drain on paper towel, then toss with the sesame salt.

• 7.
  Mix vinegar and remaining 2 tablespoons soy sauce in a small bowl. Serve fish and chips with dipping sauce and extra coriander.