Method

1. Scrub potatoes, keep skin on. Cut into 1.5 cm thick wedges. Soak in cold water for 20 minutes.

   Tip Cold water removes surface starch, giving a crispier exterior.

   2 min

2. Drain potatoes. Place in a large pot, cover with water and add a pinch of salt. Bring to a boil and cook for 4 minutes.

   Tip They should be just tender inside but still firm, not fully cooked.

   5 min

3. Drain potatoes well. Spread on a clean tea towel or kitchen paper and blot thoroughly. Chill in the fridge for 15 minutes.

   Tip Thorough drying prevents oil splatter and the chill creates a thin skin.

   5 min

4. Heat 1.5 L oil in a deep pot or fryer. Test temperature with a wooden spoon; it should sizzle immediately. Target 185°C-190°C.

   Tip Do not add too many potatoes at once; the temperature will drop and they will turn greasy.

   3 min

5. Fry potatoes in small batches for 8-10 minutes until golden and cooked through. Drain on a wire rack set over a tray.

   Tip Use two baskets if possible, one for fries and one for fish, to keep temperature stable.

   8 min

6. In a large bowl, whisk flour, baking powder and a pinch of salt. Gradually add cold water until a thick, sticky batter forms. Rest for 5 minutes.

   Tip The batter should be thick enough to hold the fish. Do not over-mix.

   4 min

7. Pat fish steaks dry. Increase oil temperature to 190°C. Dip one piece of fish into the batter, letting excess drip off. Slide into the hot oil.

   Tip Do not squeeze the fish out of the batter or it will break.

   2 min

8. Fry fish for 3-4 minutes per side until deep golden and flaking inside. Drain on a wire rack or kitchen paper. Repeat with remaining fish.

   Tip Internal temperature should reach 75°C.

   6 min

9. Serve fish immediately on top of a mound of hot chips. Drizzle generously with malt vinegar and serve with lemon wedges.

   Tip Add a side of tartar sauce or mushy peas if desired.

   1 min