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Peel potatoes and cut them into chips about a centimeter thick, trying to keep them roughly the same size.
Rinse the chips in a bowl with water to get some of the starch off.
Drain the chips and pat them dry with kitchen towel.
Heat fat in your fryer or pan to 130 degrees Celsius.
Blanch cook the chips for a couple of minutes (cook with no color).
Take the chips out and let them cool completely.
Whack up the fryer to 170 degrees Celsius.
Season the cod fillet with salt.
Make the batter: combine ¾ cup self-raising flour, ¼ cup rice flour, and a tiny pinch of salt.
Add 1 cup of beer to the flour mixture and stir until it has a double cream consistency.
Dip the cod fillet in the batter, ensuring it's fully submerged.
Fry the battered fish at 170 degrees Celsius until golden brown.
Remove the fish and let it drain and rest.
Increase the fryer temperature to 190 degrees Celsius.
Fry the blanched chips for a second time until golden brown.
Drain the chips and sprinkle with salt.
Serve fish and chips with mushy peas, vinegar, and salt.
You can add 80-90% plain flour
10-20% rice flour
To improve the crunch cold water
Sparkling water or beer
https://youtu.be/id2DG_4mlvQ?is=jIcItNQ3mJRm3-pe