Fish and chips

Ingredients:

• 4 pieces (about 600g) of white fish fillets, like cod or haddock
• 1 cup (120g) all-purpose flour, plus extra for dusting
• 1 teaspoon (5g) baking powder
• 1 teaspoon (5g) salt, plus more for seasoning
• 1 cup (240ml) cold sparkling water
• Vegetable oil for deep frying
• 4 large potatoes (about 800g), peeled and cut into thick chips
• Malt vinegar for serving
• Lemon wedges for garnish
• Fresh parsley (optional) for garnish

Instructions:

1. Pat the fish fillets dry with paper towels and season both sides with salt. Lightly dust with a little flour, shaking off any excess.
2. In a large bowl, whisk together 1 cup of flour, baking powder, and 1 teaspoon of salt. Gradually pour in the cold sparkling water, whisking until the batter is smooth and free of lumps.
3. Heat vegetable oil in a deep fryer or large, deep saucepan to 350°F (175°C).
4. Carefully lower the chips into the hot oil and fry for about 5-7 minutes until they start to turn golden. Remove with a slotted spoon and drain on paper towels. Set aside.
5. Dip each piece of fish into the batter, allowing any excess to drip off. Carefully place the fish into the hot oil. Fry for about 6-8 minutes, turning occasionally, until the batter is golden brown and crispy. Remove and drain on paper towels.
6. Increase the oil temperature to 375°F (190°C). Return the chips to the fryer and cook for an additional 2-3 minutes until they are crisp and golden brown. Remove and drain on paper towels.
7. Season the chips with a sprinkling of salt as soon as they come out of the oil.
8. Serve the fish and chips immediately, drizzled with malt vinegar and garnished with lemon wedges and fresh parsley if desired.

Notes:

For the crispiest batter, ensure your sparkling water is as cold as possible. The chips can be par-cooked in advance and finished just before serving for a fresh, hot meal. Traditional fish and chips are served with mushy peas and tartar sauce. Store any leftovers in the refrigerator and reheat in the oven to maintain crispness.