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1
Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
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2
Peel the potatoes and cut them into chips, about the size of your index finger.
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3
Put the potatoes in the oil.
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4
Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point.
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5
Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
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6
Crank the oil temperature up to 375 degrees F.
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7
In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg.
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8
Pour in the soda water and whisk to a smooth batter.
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9
Spread the rice flour on a plate.
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10
Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
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11
Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil.
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12
Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips.
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13
Fry the fish and chips for 4 to 5 minutes until crispy and brown.
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14
Remove the basket and drain the fish and chips on paper towels; season lightly with salt.
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15
Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
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16
1 cup mayonnaise
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17
1 tablespoon chopped capers
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18
1 tablespoon chopped cornichons
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19
2 tablespoons finely chopped flat-leaf parsley leaves
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20
1/2 lemon, juiced
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21
Dash hot sauce
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22
In a small mixing bowl, combine all ingredients.
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23
Chill before serving to let the flavors marry.
