Prepare the Chips (Fries):

• Peel the potatoes and cut them into thick fries (about 1/2-inch wide).
• Place the fries in a bowl of cold water to soak for at least 30 minutes. This helps to remove excess starch and will make them crispier when fried.
• After soaking, drain and pat the fries dry with a clean towel.

Prepare the Fish:

• Pat the fish fillets dry using paper towels. This helps the batter stick.
• Season the fillets with a pinch of salt and pepper.
• In a shallow bowl, mix the flour, salt, pepper, paprika, and garlic powder (if using). Set aside for dredging the fish.
• In another bowl, beat the egg, then add the sparkling water (or beer) and whisk until well combined. This creates the batter.

Heat the Oil for Frying:

• In a deep fryer or a large heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (175°C) over medium-high heat. You can test the oil temperature by dropping a small piece of bread into the oil; it should turn golden and float within 30 seconds.

Fry the Chips (Fries):

• While the oil is heating, fry the chips in batches. First, fry the potatoes for about 5-7 minutes until they are cooked but not yet golden. Remove and set them aside to drain on a paper towel.
• Increase the oil temperature to 375°F (190°C), and then fry the chips again for another 2-3 minutes until golden brown and crispy. Remove the fries and drain them on paper towels. Season with salt and pepper.

Prepare the Fish:

• While the fries are frying, dredge the fish fillets in the seasoned flour, then dip them into the batter, ensuring they are well-coated.
• Gently lower the battered fish into the hot oil. Fry the fish for 5-7 minutes, or until golden brown and crispy. You can test the fish by gently pressing on it with a fork to check if it flakes easily. Once cooked, remove the fish and drain on paper towels.

Serving:

• Plate the crispy fish fillets alongside the hot fries. Optionally, serve with lemon wedges, tartar sauce, and a drizzle of malt vinegar.