Fish and Chips

Ingredients

• 3/4 cup flour
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp oregano
• 200 ml sparkling water
• about 300 g frozen, defrosted Vietnamese fish
• Spunta potatoes
• boiling water water
• 1 finjan white vinegar
• 2 pieces pickles
• capers
• a handful parsley
• 3 tbsp mayonnaise
• 1/2 tbsp mustard
• half a lemon juice of half a lemon

Instructions

1. In a tray or colander, drain the fish thoroughly of its defrosting water, then pat it dry with kitchen towels.
2. On the work surface, sprinkle the fish with salt to season it and reduce its moisture.
3. In a pot over the heat, bring water to a boil with white vinegar and salt, then boil the potatoes for only 5 minutes, until half-cooked.
4. In a tray or wide dish, spread the boiled potato slices in a single layer, then place them in the freezer until chilled and frozen/chilled thoroughly.
5. In a bowl, mix 3/4 cup flour with salt, garlic powder, onion powder, paprika, and oregano.
6. Add 200 ml very cold sparkling water to the batter bowl, then mix until it has the consistency of a thin batter.
7. In a frying pan or deep pot, heat the oil to approximately 185°C, maintaining medium heat.
8. In the batter bowl, coat a piece of fish in the thin batter immediately before frying.
9. In the pan of oil, carefully lower in the coated fish piece until it floats and settles on the surface of the oil, then fry for 5 minutes for small pieces or about 7 minutes for large pieces, until golden and crisp.
10. On a plate or kitchen paper, drain the fried fish and set it aside, spooning oil over the top to increase crispness.
11. In the same frying pan, fry the potatoes after chilling/freezing them until very crisp.
12. In a small bowl, make the tartar sauce by mixing the pickles, capers, parsley, mayonnaise, mustard, and the juice of half a lemon.
13. On a serving plate, serve the fish and potatoes hot with tartar sauce and a squeeze of lemon.