- 200g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 285ml chilled sparkling water
- 2 x 200g cod fillets or another white fish
- Vegetable oil for deep fat frying
- 2 large Maris Piper potatoes, peeled and cut into chips and soaked in cold water
- Lemon wedges, to serve
- Sarson’s Malt Vinegar, to serve
- In a large mixing bowl, whisk together the self-raising flour, baking powder and sparkling water, until it has a double cream-like consistency. Dust the cod with flour and place in the batter mixture. Chill until needed.
- Preheat the oven to 140C/gas 1, then heat another large pan of vegetable oil (filled to one-third of the way up) until it sizzles. Making sure it is completely covered with batter, lay 1 cod in the pan. Cook for 5 mins, then turn the fish over and cook for a further 5 mins. Transfer the fish to an oven dish lined with kitchen paper and place in the oven to keep warm. Repeat with the other cod.
- Drain and dry the chips with kitchen paper. In a large saucepan, pour the vegetable oil one-third of the way up and heat to around 180C (or add a small piece of a chip and if it sizzles, the oil is ready). Fry the chips in batches, if needed, for 7-8 mins, or until golden, and then drain on a plate lined with kitchen roll. Keep the oil in the pan. Serve, dressed with salt and Sarson’s vinegar, with the fish and lemon wedges.