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Ingredients
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For the Fish
For the Chips
For Serving
Method
For the Fish
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick. Let it rest for 15 minutes.
Heat the Oil
In a large, deep pot or a deep fryer, heat the oil to 350°F (175°C). Use a thermometer for accuracy.
Coat and Fry the Fish
Dip each fish fillet into the batter, allowing excess batter to drip off. Carefully lower the battered fish into the hot oil. Fry for about 4-5 minutes or until golden brown and crispy. Remove and drain on paper towels.
For the Chips
Heat the Oil
In another large pot or deep fryer, heat the oil to 325°F (160°C) for the first fry.
Fry the Chips
Add the potato strips in batches to the hot oil and fry for 4-5 minutes until soft but not browned. Remove and drain them on paper towels. Increase the oil temperature to 375°F (190°C) for the second fry.
Final Fry
Return the chips to the hot oil in batches and fry for another 3-4 minutes until golden brown and crispy. Remove and drain on paper towels. Sprinkle with salt to taste.
For Serving
Plate the Dish
Serve the crispy fish alongside the golden chips. Add a dollop of tartar sauce and lemon wedges on the side for added flavor.