Instructions:
- Parboil potato chips for 5 minutes, drain and dry well.
- Fry chips at 160°C for 5 minutes (first fry). Set aside.
- Make batter: whisk flour, baking powder and cold sparkling water until smooth. Season with salt.
- Pat fish fillets dry, dust with flour, then dip into batter.
- Fry fish at 180°C for 6–8 minutes until golden and crispy.
- Increase oil to 190°C and fry chips again for 3 minutes until golden and crispy.
- Drain on paper towels. Serve with tartar sauce, lemon and malt vinegar.
