1.To make tartare sauce, combine ingredients in medium bowl; season to taste.
2.Sift flour into medium bowl; whisk in ale and salt until smooth.
3.Cut potatoes lengthways into 1cm (½-inch) slices; cut each slice lengthways into 1cm (½-inch) chips; pat dry with absorbent paper.
4.Heat oil in deep, wide saucepan; deep-fry chips, in 3 batches, about 2 minutes or until tender but not brown. Drain on absorbent paper.
5.Dip fish in batter; drain away excess. Deep-fry fish, in batches, until cooked. Drain on absorbent paper.
6.Serve fish and chips with sauce and lemon wedges.
Reheat the oil between frying batches of chips and fish.Note