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Step 1: Preparing the Potatoes - Peel and slice the potatoes into rounds approximately 5mm to 8mm thick. Soak in cold water for 20 minutes, then par-boil for 3 to 4 minutes. Drain and pat dry.
Step 2: Mixing the Batter - Sift together the self-raising flour, cornflour, salt, and baking powder. Whisk the egg into the chilled soda water, then combine with the dry ingredients. Let the batter rest in the fridge for 15 minutes.
Step 3: Heating the Oil - Heat vegetable oil to 180°C in a deep fryer or heavy-based saucepan.
Step 4: The Coating Process - Dust potato slices with flour, dip in batter, and fry in hot oil, avoiding overcrowding.
Step 5: Frying and Draining - Fry for 4 to 6 minutes until golden brown, then drain on a wire rack and dust with chicken salt.