# What You'll Need:
→ Battered Fish
01 - 4 skinless, boneless white fish fillets (cod or haddock), approximately 5.3 oz each
02 - 1 cup all-purpose flour, plus extra for dusting
03 - 2 tablespoons cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon sea salt
06 - 1 cup cold sparkling water (or beer for beer batter)
07 - 1/2 teaspoon freshly ground black pepper
08 - Sunflower or vegetable oil, for deep frying
→ Chips
09 - 28 oz russet or Maris Piper potatoes, peeled and cut into thick fries
10 - 1 teaspoon sea salt
11 - Sunflower or vegetable oil, for frying
→ To Serve
12 - Malt vinegar or lemon wedges
13 - Tartar sauce (optional)
14 - Peas or mushy peas (optional)
# How to Make It:
01 - Place cut potatoes in a bowl of cold water and soak for 15 to 30 minutes. Drain and pat dry thoroughly with a clean towel.
02 - Heat oil in a deep fryer or heavy pot to 300°F. Fry potatoes in batches for 4 to 5 minutes until tender but not colored. Remove and drain on paper towels.
03 - Whisk together flour, cornstarch, baking powder, salt, and pepper in a large bowl. Gradually add cold sparkling water or beer, whisking until batter is smooth and thick enough to coat the back of a spoon.
04 - Increase oil temperature to 375°F. Fry potatoes again in batches for 2 to 3 minutes until golden and crispy. Drain on paper towels and sprinkle with sea salt.
05 - Pat fish fillets dry and lightly dust with flour. Dip each fillet into the batter, letting excess drip off. Carefully lower into hot oil and fry for 5 to 7 minutes, turning once, until golden brown and crisp. Remove and drain on a rack or paper towels.
06 - Serve hot battered fish with freshly fried chips. Accompany with malt vinegar or lemon wedges and optionally tartar sauce or mushy peas.
