Ingredients 1.2kg sebago potatoes، peeled، sliced into 1mm-thick rounds (see tip) 6 cups rice bran oil or vegetable oil، for deep-frying 800g flathead fish fillets، skin removed 1 12 cups plain flour 12 cup cornflour 1 teaspoon baking powder 2 teaspoons salt 1 teaspoon white sugar 1 14 to 1 12 cups chilled water
Directions Pat potato slices dry with a clean tea towel. Heat oil in a large saucepan or wok over medium-high heat until hot. Preheat oven to 160°C.
Carefully add potato slices، 1 at a time، to hot oil. Deep-fry potato slices in batches، turning occasionally، for 8 to 10 minutes or until golden. Remove to a wire rack over a baking tray lined with paper towel. Keep warm in oven.
Cut fish into serving-sized pieces. Pat dry with paper towel. Place 12 cup plain flour in a shallow bowl. Season with salt and pepper. Coat both sides of fish in seasoned flour.
Sift remaining 1 cup plain flour، cornflour، baking powder and salt together into a large bowl. Stir in sugar. Make a well in the centre. Add 1 14 cups chilled water. Mix to form a thick batter، adding more water if necessary (the batter should be the consistency of thickened cream). Don't over-mix.
Reheat oil in saucepan or wok over medium-high heat. Dip 1 piece of fish at a time in batter to coat. Cook 2 to 3 pieces at a time for 4 minutes or until golden and cooked through. Drain on a wire rack over a tray lined with paper towel. Keep warm in oven while cooking remaining fish.
Season fish and chips with salt. Serve with tartare sauce (see related recipe).
Notes To cut potatoes into very thin slices use a food processor or mandolin.