Fish and chips

Ingredients:

• 1 1/2 pounds (680g) fresh cod or haddock fillets, skinless
• 1 cup (120g) all-purpose flour
• 1 cup (240ml) cold sparkling water
• 1 teaspoon (5g) baking powder
• 1 teaspoon (5g) salt, plus more for seasoning
• 1/2 teaspoon (2g) ground black pepper
• 2 pounds (900g) large russet potatoes
• Vegetable oil, for deep-frying
• Malt vinegar, for serving (optional)
• Lemon wedges, for serving

Instructions:

1. Peel the potatoes and cut them into thick chips, about 1/2 inch (1.25 cm) wide. Rinse in cold water to remove excess starch, then pat dry with a kitchen towel.
2. Heat the vegetable oil in a deep fryer or large, deep saucepan to 325°F (165°C). Fry the chips in batches for about 3-4 minutes until they are soft but not colored. Remove and drain on paper towels.
3. Increase the oil temperature to 375°F (190°C) for the second frying of the chips.
4. In a large bowl, whisk together the flour, baking powder, salt, and pepper. Gradually add the cold sparkling water, whisking to form a smooth batter.
5. Pat the fish fillets dry with paper towels and season lightly with salt and pepper.
6. Dip each fish fillet into the batter, allowing any excess to drip off, then carefully lower into the hot oil.
7. Fry the fish for about 8-10 minutes, turning occasionally, until the batter is golden brown and the fish is cooked through. Remove from oil and drain on paper towels.
8. Once the fish is done, return the chips to the hot oil for their second fry. Cook for an additional 2-3 minutes until they are crispy and golden brown. Drain on paper towels and season with salt.
9. Serve the fish and chips immediately, with malt vinegar and lemon wedges on the side.

Notes:

For the crispiest results, ensure the fish and chips are well-drained and served immediately. You can substitute cod or haddock with other white fish like pollock or sole. If you prefer, add a pinch of cayenne pepper to the batter for a slight kick. Leftovers can be reheated in a preheated oven at 350°F (175°C) until hot and crispy.