Preparing the Chips

1. Cut the Potatoes: Peel the potatoes and slice them into ½-inch thick strips.
2. Soak the Potatoes: Place the cut potatoes in a large bowl of cold water with 2 tablespoons of vinegar. Soak for at least 30 minutes or up to 2 hours to remove excess starch.
3. Blanch the Potatoes: Drain and pat the potatoes dry with a kitchen towel. Heat vegetable oil in a deep fryer or large pot to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes, or until they are tender but not browned. Remove and drain on paper towels.

Preparing the Fish

4. Prepare the Batter: In a large bowl, whisk together 1 cup of flour, baking powder, salt, and paprika (if using). Gradually whisk in the cold sparkling water or beer until smooth. The batter should have a consistency similar to pancake batter.
5. Dust the Fish: Pat the fish fillets dry with paper towels and lightly dust them with flour to help the batter adhere.
6. Coat the Fish: Dip each fillet into the batter, ensuring it is evenly coated. Let any excess batter drip off.

Frying the Fish and Chips

7. Fry the Fish: Heat the vegetable oil in the fryer or pot to 375°F (190°C). Carefully lower the battered fish into the hot oil, one or two pieces at a time. Fry for 4–5 minutes, turning once, until golden brown and crispy. Remove and drain on a wire rack or paper towels.
8. Double-Fry the Chips: Increase the oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for another 2–3 minutes, or until golden and crispy. Drain on paper towels and sprinkle with salt while hot.

Serving

9. Assemble the Plate: Arrange the fish and chips on a platter. Serve with lemon wedges, malt vinegar, and tartar sauce on the side.