Ingredients

• 4 white fish fillets
• 4 potatoes
• 360 mls (1.5 cups) all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 240 mls (1 cup) water
• 240 mls (1 cup) sparkling water
• 1000 mls (4.17 cups) vegetable oil
• 4 lemon wedges
• 0 malt vinegar, to taste

Instructions

1. Peel the potatoes and cut them into thick wedges.
2. Rinse the potato wedges in cold water and pat them dry with a paper towel.
3. Heat the vegetable oil in a deep fryer or large pot to 340°F (170°C).
4. Fry the potato wedges in batches for 4-5 minutes until they are soft but not browned. Remove and drain on paper towels.
5. In a bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the water and sparkling water, whisking until you have a smooth batter.
7. Increase the oil temperature to 375°F (190°C).
8. Dredge the fish fillets in a little flour, then dip them into the batter, allowing any excess to drip off.
9. Carefully lower the battered fish into the hot oil and fry for 6-8 minutes until golden brown and crisp. Remove and drain on paper towels.
10. Return the potato wedges to the hot oil and fry for an additional 2-3 minutes until crispy and golden brown. Remove and drain on paper towels.
11. Serve the fish and chips immediately with lemon wedges and malt vinegar.

Notes

• Make sure the oil is at the right temperature for frying.
• You can use any white fish fillets for this recipe.