1 litre Vergezocht HO oil
3-4 large potatoes
2 cups rice flour
1 tablespoon baking powder
3 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 can soda water
1 large egg, lightly beaten
4 hake fillets
1/2 cup rice flour, for dredging
malt vinegar, tartar sauce or aioli for serving
- Heat 3 inches of the oil in a deep fryer to about 325° F (180° C). Alternatively, use a deep heavy skillet.
- Peel the potatoes and cut them into strips about 1cm in breadth. Fry in the hot oil for 3-4 minutes; they should not be crisp or fully cooked at this point. Remove the chips onto a paper towel on a plate to drain.
- In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Increase the oil temperature to 375°F (190°C).
- Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.