Heat 3 inches of the oil in a deep
fryer to 325 degrees F. Alternatively, use a deep heavy
skillet.
Peel the potatoes and cut them into chips (that is, fries)
about the size of your index finger. Put the potatoes in a
fryer basket and lower into the oil. Fry the chips for 2 to 3
minutes; they should not be crisp or fully cooked at this
point. Remove the chips to a paper towel-lined platter to
drain.
Crank the oil temperature up to 375 degrees F. In a large
mixing bowl, combine the flour, baking powder, salt and
pepper. Combine soda water and egg and pour into the flour
mixture. Whisk to a smooth batter. Spread the rice flour on a
plate. Dredge the fish pieces in the rice flour and then dip
them into the batter, letting the excess drip off.
Put the chips in the bottom of the fryer basket and
carefully submerge in the hot oil. Carefully lower the
battered fish into the bubbling oil on top of the chips. Fry
the fish and chips for 4 to 5 minutes until crispy and brown.
Remove the basket and drain the fish and chips on paper
towels; season lightly with salt. Serve wrapped in a newspaper
cone with malt vinegar and/or tartar sauce.
