50g plain flour
1 tsp baking powder
75ml sparkling water
1l sunflower oil for frying
400g fillet of cod or haddock
750g potatoes, sliced into thick chips
2tbsp plain flour
2tbsp sunflower oil
Add the flour, cornflower and baking powder into a large bowl, then season with salt and pepper. Keep 1 tbsp aside for later.
Pour the Korev and sparkling water into the mixture slowly, and stir with a wooden spoon to make a lump-free batter. Set aside for 30 minutes and slice the potatoes.
Heat the oven to 200C and boil a large pan of water. Once boiled, add the sliced potatoes and cook until tender for 2-3 minutes. Drain well then tip onto a baking tray with the flour, oil and salt. Mix together until the potatoes are coated and roast for 30 minutes, turning occasionally.
Heat 1l of oil in a deep saucepan (it is hot enough when the batter sizzles and crisps up straight away). Pat the fish dry, and add it into the flour mix, then dip into the batter.
Carefully lower each fillet into the hot oil and fry for six minutes until golden and crisp.
Drain on kitchen paper, then serve with the homemade chips and peas if you wish!