Step-by-Step Preparation

First Step: PREPARE THE FISH

1. Prepare the Fish Fillets: Begin by patting the fish fillets dry with paper towels. This step helps remove excess moisture, ensuring the batter adheres better to the fish. Once dry, season the fillets with salt, pepper, and a squeeze of lemon juice to enhance the flavor.
2. Dust the Fish with Flour: Before battering, lightly dust each fillet with flour. This helps the batter stick better, creating a crispy crust around the fish.

Second Step: MAKE THE BATTER

1. Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, garlic powder, onion powder, paprika, black pepper, and a pinch of salt. The baking powder is essential for achieving a light and crispy batter.
2. Add the Wet Ingredients: Crack the egg into the flour mixture and whisk gently. Slowly add the cold sparkling water, a little at a time, and whisk until the batter is smooth and thick, but still able to coat the back of a spoon. The sparkling water gives the batter a light, airy texture, making it crispier when fried.
3. Let the Batter Rest: Allow the batter to rest for about 10 minutes before using it. This helps it thicken slightly and ensures a perfect crispy coating on the fish.

Third Step: PREPARE THE CHIPS

1. Peel and Cut the Potatoes: Peel the potatoes and cut them into thick fries. Aim for uniform thickness to ensure they cook evenly. You can cut them into long, chunky fries or shorter, thinner chips, depending on your preference.
2. Rinse and Dry: Rinse the potato slices under cold water to remove excess starch. Then, pat them dry with a clean kitchen towel to avoid splattering when frying.
3. Preheat the Oil: In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Test the oil by dropping a small piece of potato in – if it sizzles, the oil is ready.

Fourth Step: FRY THE CHIPS

1. Fry in Batches: Carefully lower the potato slices into the hot oil in small batches. Avoid overcrowding the pot to ensure the chips cook evenly and become crispy.
2. Cook the Chips: Fry the chips for about 4-5 minutes until golden brown and crispy. Remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Season with salt immediately while they are still hot.
3. Double Fry for Extra Crispiness (Optional): For extra crispy chips, you can fry them in two stages. First, fry them for about 4 minutes until they are soft and pale. Remove them from the oil and let them cool. Then, refry them at a higher temperature (375°F/190°C) for 2-3 minutes until golden and crispy.

Fifth Step: FRY THE FISH

1. Heat the Oil for Frying: In a separate pan or deep fryer, heat vegetable oil to 375°F (190°C). It’s important that the oil is hot enough to fry the fish properly, giving it that crispy texture.
2. Dip the Fish in the Batter: Dip each piece of the floured fish fillet into the batter, ensuring it’s fully coated. Let any excess batter drip off before gently lowering the fish into the hot oil.
3. Fry the Fish: Fry the fish fillets for 4-6 minutes, turning occasionally, until the batter is golden and crispy, and the fish is cooked through. The fish should flake easily when tested with a fork. Be sure to fry in batches if necessary, as overcrowding the pan can cause the temperature of the oil to drop, resulting in soggy fish.
4. Drain the Fish: Once the fish is cooked, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil.

Final Step: SERVE AND GARNISH

1. Serve the Fish and Chips: Arrange the crispy battered fish and golden chips on a plate. Serve immediately while they’re hot and crispy.
2. Garnish: Optionally, garnish with lemon wedges, fresh parsley, and a side of tartar sauce for dipping. You can also add peas or any other side of your choice to complete the meal.