Begin by peeling the potatoes and cutting them into thick chips. After that, rinse the chips under cold water, and then use kitchen paper to pat them dry.
Heat up the oil in a large saucepan or deep fryer to a temperature of 180°C/350°F.
Combine the flour and baking powder in a mixing bowl and sift them together. Then, add the salt and black pepper and mix them thoroughly.
Gradually pour the ice-cold water into the flour mixture, whisking continuously until you have a batter that is smooth.
Take each fish fillet and dip it into the batter, ensuring that it is completely coated. Allow any excess batter to drip off.
Carefully place the fish fillets into the hot oil and fry them for 4-5 minutes or until they are golden and crispy. If necessary, fry the fish in batches to avoid overcrowding the pan.
Use a slotted spoon or tongs to remove the fish from the oil and place it on a plate lined with kitchen paper to absorb any excess oil.
Increase the temperature of the oil to 190°C/375°F.
Add the prepared chips to the hot oil and fry them for 5-6 minutes or until they are golden and crispy. If necessary, fry the chips in batches.
Remove the chips from the oil and place them on a plate lined with kitchen paper to absorb any excess oil. Season them with salt.
Serve the fish and chips with a splash of malt vinegar.
