To begin, peel and cut the potatoes into thick chips. Rinse them under cold water to remove excess starch, then soak in water for 30 minutes. This step ensures a fluffy interior. Move to parboiling.

Bring a large pot of salted water to a boil. Add the chips and simmer for 4–5 minutes until just tender but not falling apart. Drain carefully and allow to steam dry. Transition to first fry.

Heat beef dripping or oil to 140°C in a deep pan. Fry the chips in batches for 4–5 minutes until pale and softened, not browned. Drain on a wire rack. Set aside while preparing the fish batter.

In a mixing bowl, whisk together flour, baking powder, and salt. Gradually add the cold sparkling water, whisking until smooth. The batter should be thick enough to coat the back of a spoon. Transition to preparing the fish.

Pat the fish fillets dry with kitchen paper. Lightly dust each piece in plain flour before dipping into the batter. This helps the coating adhere better during frying. Proceed to frying.

Raise the oil temperature to 180°C. Carefully lower each battered fillet into the hot oil. Fry for 6–8 minutes, turning once, until golden brown and crisp. Transfer to a rack to drain. Continue with the chips.

Return the par-cooked chips to the hot oil at 180°C. Fry for 3–4 minutes until golden and crisp. Remove and drain on a rack. Season immediately with salt.

If needed, place the fried fish and chips in a low oven (around 120°C) for a few minutes to keep warm. Do not leave them too long to avoid sogginess. Transition to plating.

Serve the hot fish and chips on warmed plates with malt vinegar and lemon wedges. Add mushy peas or tartare sauce on the side for a complete traditional experience.