FIRST STEP: PREPARE THE FISH

1. Season the Fish: Start by rinsing the fish fillets and patting them dry with paper towels. This step ensures the batter will adhere properly. Season the fish fillets with salt and pepper on both sides.
2. Dust with Flour: Lightly dust each fillet with flour. This helps the batter stick better during frying. Shake off any excess flour before dipping the fish in the batter.

SECOND STEP: PREPARE THE BATTER

1. Combine Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt. The baking powder is key to achieving a light and crispy texture.
2. Add Wet Ingredients: Crack the egg into the dry mixture and add the sparkling water. Whisk until the batter is smooth, but be careful not to overmix. The batter should have a slightly thick consistency but still be able to coat the fish evenly.
3. Chill the Batter: If possible, place the batter in the fridge for about 15 minutes before using. This step helps the batter set, resulting in a crispier coating.

THIRD STEP: PREPARE THE CHIPS (FRIES)

1. Cut the Potatoes: Peel the potatoes and cut them into thick fries, about ½ to 1-inch wide. For a more rustic look, you can leave the skin on.
2. Soak the Potatoes: Place the cut fries in a large bowl of cold water and let them soak for at least 30 minutes. This removes excess starch, which helps the fries become crispier when fried.
3. Dry the Fries: After soaking, drain the water and pat the fries dry with paper towels to remove any moisture.

FOURTH STEP: FRY THE CHIPS

1. Heat the Oil: In a deep frying pan or a large pot, heat enough vegetable oil to submerge the fries. The oil should reach around 350°F (175°C) for perfect frying.
2. Fry the Chips: Working in batches, fry the potatoes for about 4-5 minutes until they are golden and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil. Season with salt immediately after frying.
3. Keep Warm: Set the fries aside in a warm oven while you fry the fish.

FIFTH STEP: FRY THE FISH

1. Dip the Fish in the Batter: Once the batter is chilled, dip each seasoned fish fillet into the batter, ensuring it is completely coated.
2. Fry the Fish: Carefully lower the battered fish fillets into the hot oil (350°F or 175°C). Fry for about 4-5 minutes, or until the batter turns golden brown and crispy, and the fish is cooked through. Be careful not to overcrowd the pan to maintain the temperature of the oil.
3. Drain the Fish: Remove the fish from the oil and place it on a paper towel-lined plate to absorb excess oil.

FINAL STEP: SERVE AND GARNISH

1. Serve the Fish and Chips: Arrange the crispy battered fish fillets on a plate alongside the golden fries.
2. Garnish: Add lemon wedges, tartar sauce, and a sprinkle of fresh parsley for extra flavor and color.
3. Enjoy: Serve your crispy battered fish and chips hot, with a side of malt vinegar or your favorite dipping sauces.