Fish and Chips

Cut potatoes into ½-inch-thick fries. Soak in cold water for at least 15 minutes to remove excess starch; drain well and pat dry.

Pat fish fillets dry with paper towels. Season both sides lightly with salt and black pepper.

In a large bowl, whisk together all-purpose flour, baking powder, ½ tsp salt, and black pepper.

In a separate bowl, whisk the egg with ice-cold water until combined. Pour into the dry mixture and whisk until smooth and light, with no lumps. The batter should be thin enough to coat a spoon but thick enough to cling to the fish.

Heat vegetable oil to 350°F in a heavy-bottomed pot or deep fryer. Use a thermometer to monitor temperature.

Working in batches, fry potatoes for 5–6 minutes until golden and crispy, stirring occasionally. Remove with a slotted spoon and drain on paper towels. Season immediately with salt.

Increase oil temperature to 375°F. Dip each fish fillet into batter, coating fully, and carefully slide into hot oil. Fry 3–4 fillets at a time without crowding, for 4–5 minutes until golden brown and cooked through.

Remove fish with a slotted spoon and drain on fresh paper towels.

Arrange fried fish and chips on a serving plate. Drizzle lightly with malt or white vinegar. Serve immediately with lemon wedges and tartar sauce on the side.