SIFT flour into a bowl, then add the egg, stirring to combine. Gradually whisk in the beer until the batter is smooth. Season to taste. Cover and refrigerate for 30 minutes

COMBINE mayonnaise with the cornichons, capers, spring onion and pesto, mix well. Season to taste. Refrigerate until required

HEAT the oil in a large deep saucepan or deep fryer to 140°C or until small bubbles form around the base of a wooden spoon. Add the wedges in batches and cook for 3-4 minutes until par cooked. Drain well and allow to cool. When required, reheat the oil increasing the heat to 180°C and deep fry the wedges in batches until crisp and golden. Drain well on paper towel and keep warm in the oven

PAT the fish dry with paper towel. Dip each piece of fish into the batter, allowing the excess to run off before carefully lowering into the oil. Cook in 2-3 batches until crisp and golden. Drain well, place onto an oven tray and keep warm. Serve immediately with potato wedges, lemon and pesto tartare sauce