Fish and chips

Method

1. 1

   Cut the potatoes into thick chips and give them a first fry in medium-hot oil (140 °C) for 5–6 minutes without letting them colour (this blanching softens them inside), then lift out and drain.

2. 2

   Mix the flour with the baking powder and salt, then gradually add the cold sparkling water, whisking lightly, until you have a thin batter like pancake batter (don’t overwhisk, so it stays light and airy).

3. 3

   Season the fish fillets with salt and pepper, then dip them in the batter until fully coated.

4. 4

   Heat the oil to 180 °C and fry the fillets until the batter is golden and crisp and the fish is cooked through (about 5–7 minutes).

5. 5

   Fry the chips a second time in the hot oil until golden and crisp, and serve with the fried fish, tartare sauce, malt vinegar and a pinch of salt.