Ingredients:
For the Batter:
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
1 tsp salt
1/2 tsp black pepper
1 cup cold sparkling water (or club soda)
1 egg
For the Fish:
4-6 fish fillets (cod, haddock, or another white fish)
Salt and pepper, to taste
Additional flour, for dredging
For the Chips:
4 large russet potatoes, peeled and cut into thick slices
Vegetable oil, for frying
Salt, to taste
Instructions:
Prepare the Batter:
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Add the cold sparkling water and egg, and mix until smooth. The batter should be thick enough to coat the fish but still fluid.
Prepare the Fish:
Season the fish fillets with salt and pepper. Dredge each fillet in flour, shaking off excess. Dip into the batter, allowing any excess to drip off.
Heat the Oil:
Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). Ensure there’s enough oil for frying the fish and chips.
Fry the Fish:
Carefully lower the battered fish fillets into the hot oil. Fry in batches, without overcrowding, for 4-6 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Prepare the Chips:
While the fish is frying, heat another batch of oil in a separate pan for the chips. Fry the potato slices in batches until golden and crispy, about 4-5 minutes per batch. Drain on paper towels and season with salt.
Serve:
Serve the crispy batter fish with the golden chips. Optional: Add a side of tartar sauce, malt vinegar, or lemon wedges for extra flavor.
