Ingredients:

  • 1 pound (450g) fresh cod or haddock fillets, skinless and boneless
  • 1 cup (120g) all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 1 cup (240ml) cold sparkling water
  • Salt and pepper to taste
  • Optional: a pinch of cayenne pepper for a kick
  • 4 large russet potatoes (about 2 pounds or 900g)
  • 2 tablespoons (30ml) vegetable oil (or beef dripping, if you want the traditional touch)
  • Salt to taste

Instructions:

  1. Peel and cut the potatoes into thick chips.
  2. Rinse and soak in cold water for 30 minutes to remove excess starch.
  3. Drain the potatoes, pat dry, and fry in hot oil (about 325°F/160°C) for 5-7 minutes until pale but not browned.
  4. Remove and drain on paper towels, then chill in the fridge for 30 minutes.
  5. In a bowl, whisk together flour, salt, pepper, baking powder, and cayenne.
  6. Gradually add cold sparkling water, whisking until smooth.
  7. Pat fish fillets dry and season with salt and pepper. Dust lightly with flour.
  8. Heat oil in the deep fryer or pot to 350°F (180°C).
  9. Dip each fillet into the batter, allowing excess to drip off.
  10. Fry in hot oil for 4-5 minutes until golden brown and cooked through.
  11. Increase oil temperature to 375°F (190°C) and fry the par-cooked chips until golden and crispy, about 3-5 minutes.
  12. Drain chips on paper towels, season with salt, and serve with fish.