• Prepare Chips
• Cut Potatoes into fries and blanch them in hot water for 7-10 minutes. Drain them in colander
• Deep fry them in hot oil until golden brown. Put them in a tray and put them in the oven to keep crispy and hot.

Preparing Fish

• Pat dry the fish. Cut and trim it into desired size ensuring they all roughly the same size.
• In a mixing bowl whisk together the flour, corn flour, baking powder salt, pepper and paprika. Add cold soda water into the batter and whisk just until incorporated into the flour. Do not over-mix, its ok to have lumps in the flour. The batter should be thin, dripping consistency. If too thick, add little more soda water.
• Heat oil on medium heat. To test the oil temperature put a drop of batter in the oil. If it floats and puffs up immediately it means oil is hot enough.
• Dredge the fish in dry flour and shake of the excess. Dip it into the batter and carefully lower it in hot oil. Don't over crowd the pot, cook in batches. Cook until golden brown. Drain on the paper towel or wire rack.
• Serve immediately with chips, lemon wedges and tartare sauce on the side.