Fish and Chips

Peel the potatoes and cut them into long strips of desired thickness. Soak the cut potatoes in cold water for 20–30 minutes to reduce starch. Drain and dry the potatoes, then pre-fry at 160°C for 5–6 minutes. Transfer to paper towels to absorb excess oil. In a deep bowl, mix the flour, baking powder, salt, and black pepper. Gradually add the cold sparkling water to obtain a smooth, fluid batter. Let the batter rest for 10–15 minutes. Pat the fish fillets dry and coat with flour, shaking off excess. Dip the floured fish into the prepared batter and fry in oil heated to 180°C until golden in color. Put the fried fish to paper towels to drain excess oil. Fry the pre-fried potatoes again at 190–200°C until golden and crispy. Put them on  paper towels and season with salt. Serve hot.