Kiwi Fish and Chips

Ingredients

• 4 fillets snapper or hoki
• 1 cup flour, plus extra for dredging
• 1 cup cold soda water
• 1 tsp baking powder
• Salt, to taste
• 4 large potatoes, cut into chips
• Oil, for deep-frying
• Lemon wedges, for serving

Instructions

1. 1Fry the chips in oil at 325°F for 5 minutes until soft but pale, then remove and drain.
2. 2Increase the oil temperature to 375°F.
3. 3Whisk flour, soda water, baking powder, and salt into a light, cold batter.
4. 4Dredge the fish fillets in flour, then dip into the batter, letting excess drip off.
5. 5Fry the fish for 5-6 minutes until golden and crisp, then drain on paper towels.
6. 6Return the chips to the hot oil for a final 2-3 minutes until golden and crisp, then salt generously.
7. 7Serve the fish and chips together with lemon wedges.

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