Heat oil to 180°C in a deep pan or fryer and carefully lower the 2 pieces of battered fish into the hot oil. Fry for 6 to 8 minutes until the batter is golden brown and crispy.
Remove the fried fish from the oil with a slotted spoon and place on kitchen paper to drain excess oil. Season lightly with salt whilst still warm.
If the chips are not already cooked, fry them in the same oil at 180°C for 3 to 4 minutes until golden and heated through. Drain on kitchen paper.
Arrange the 2 pieces of fish on a plate alongside the portion of chips. Serve immediately with the portion of tartare sauce on the side and the can of Irn-Bru as your beverage.
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