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1
Stir flower and salt together in bowl, then make a well in the center.
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2
Gradually whisk in the water to make a smooth batter.
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3
Set aside for 30 minutes.
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4
Using a sharp knife, cut the potatoes into strips about a 1/2 inch wide and 2 inches long.
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5
Unless you prefer it, there is no need to peel.
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6
Put the potatoes in a colander and rince them well with cold water.
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7
Drain and dry well.
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8
Heat the oil in a deep fat fryer or large heavy pan to 300F Using a wire basket or slotted spoon (metal), lower the the potatoes into the hot oil and cook for 5-6 minutes, shaking the basket occasionally or separating them with the spoon until chips are soft but not browned.
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9
Remove the chips from the oil and drain them thoroughly on paper towels.
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10
Increase the heat of the oil to 375F Season the pieces of fish with salt and pepper.
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11
Stir the batter, then dip the fish into it one piece at a time, allowing the excess batter to drain off.
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12
Working in two batches if necessary, lower the fish into the hot oil and fry for 6-8 minutes until crisp and brown.
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13
Drain the fish on paper towels and keep warm.
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14
Make sure the oil is back up to 375, then add a batch of the chips, cooking for 2-3 minutes, until brown and crisp.
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15
Keep hot while cooking the other batches.
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16
Sprinkle with salt and serve with the fish, accompanied by lemon wedges.
