Ingredients:

4 medium-sized potatoes, peeled and cut into thick fries/chips

Vegetable oil for frying

4 white fish fillets (such as cod, haddock or plaice)

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 cup cold sparkling water or beer

Salt and malt vinegar, to serve

Instructions:

Prepare the chips: Cut the potatoes into thick, even-sized chips. Soak in cold water for 30 minutes to remove some of the starch. Drain well and pat dry with paper towels.

Heat 2-3 inches of vegetable oil in a deep fryer or heavy bottomed pan to 320°F (160°C). Fry the chips in batches for 5-7 minutes until light golden. Drain on paper towels.

Make the batter: In a bowl, whisk together the flour, baking powder and salt. Slowly whisk in the cold sparkling water or beer to make a smooth, lump-free batter.

Pat the fish fillets dry and season with salt. Dip the fish into the batter, coating all sides.

Increase the oil temperature to 350°F (180°C). Carefully add the battered fish to the hot oil and fry for 3-5 minutes until golden brown and crispy.

Drain the fried fish and chips on paper towels. Season with additional salt.

Serve the fish and chips hot, with malt vinegar and lemon wedges on the side.

Make the batter: In a bowl, whisk together the flour, baking powder and salt. Slowly whisk in the cold sparkling water or beer to make a smooth, lump-free batter.

Pat the fish fillets dry and season with salt. Dip the fish into the batter, coating all sides.

Increase the oil temperature to 350°F (180°C). Carefully add the battered fish to the hot oil and fry for 3-5 minutes until golden brown and crispy.

Drain the fried fish and chips on paper towels. Season with additional salt.

Serve the fish and chips hot, with malt vinegar and lemon wedges on the side.