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Ingredients
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Fish
Chips (fries)
Tartar sauce (optional)
Finishing & garnish
Method
Fish
Prepare fish
Pat the fish fillets dry with paper towels. Season both sides lightly with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Set aside on a plate.
Make batter
In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch and 1/2 teaspoon baking powder. Add remaining 3/4 teaspoon sea salt and 1/4 teaspoon black pepper. Slowly pour in 1 cup cold sparkling water (or cold beer) while whisking until a smooth batter forms. Batter should be thick enough to coat fish but still runny (adjust with a splash of beer or water if too thick). Chill batter in fridge for 10 minutes while you prepare chips.
Heat oil
Pour oil for frying into a deep fryer or a heavy-bottomed pot (aim for 3–4 inches/7–10 cm depth). Heat oil to 180°C (350–365°F). Use a thermometer to maintain temperature.
Dredge and batter fish
Lightly dredge each seasoned fillet in a little extra flour (about 1/4 cup reserved), shaking off excess. Dip the floured fillet into the chilled batter, letting excess drip off.
Fry fish
Carefully lower battered fillets into the hot oil, one or two at a time depending on pot size — do not crowd. Fry for 4–6 minutes until batter is deep golden brown and fish is cooked through (internal temp ~60°C/140°F) and flaky. Flip once if necessary for even color. Use a slotted spoon or spider to transfer fish to a wire rack set over a baking sheet to drain; keep warm in a 100°C/210°F oven if needed.
Season and serve
Sprinkle fish lightly with a pinch of sea salt and serve with lemon wedges and malt vinegar or tartar sauce.
Chips (fries)
Prepare potatoes
Peel (optional) and cut the potatoes into 3/4-inch (2 cm) thick chips. Rinse in cold water until water runs clear to remove starch. For crisper chips, soak the cut potatoes in cold water with 1 tablespoon white vinegar for 20–30 minutes or up to 1 hour in the fridge.
Dry potatoes
Drain and dry the potatoes thoroughly on clean kitchen towels or paper towels. Any surface moisture will cause oil to splatter.
First fry (blanch)
Heat oil to 140–150°C (285–300°F). Fry potatoes in batches for 5–7 minutes until they are pale and just tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for at least 10 minutes; you can refrigerate at this stage for up to a few hours.
Final fry
Increase oil temperature to 180°C (350–365°F). Fry the blanched chips in batches for 3–5 minutes until golden brown and crisp. Remove, drain on a rack or paper towels, and immediately sprinkle with 1 teaspoon sea salt (or to taste). Keep warm in a low oven while finishing remaining batches.
Serve
Serve hot, alongside the fried fish, with lemon wedges, malt vinegar and tartar sauce as desired.
Tartar sauce (optional)
In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped pickles, 1 teaspoon chopped capers, 1 tablespoon lemon juice, 1 tablespoon chopped parsley, 1/2 teaspoon Dijon mustard and 1/4 teaspoon black pepper. Mix well, taste and adjust seasoning. Chill until ready to serve.
Finishing & plating
Arrange two pieces of fish and a generous portion of chips on each plate. Add lemon wedges and a small bowl of tartar sauce. Sprinkle chopped parsley over chips if desired and offer malt vinegar at the table.