Crispy British Fish and Chips

Preheat your oven to 400°F (200°C).
Soak the potato fries in cold water for 30 minutes to remove excess starch. Drain and pat dry thoroughly.
Toss the fries with olive oil and spread them on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until golden and crispy. Season with salt.
Prepare the Fish:

In a medium bowl, whisk together the flour, baking powder, salt, and paprika. Gradually whisk in the cold beer (or sparkling water) until you have a smooth batter.
Heat the Oil:

Heat about 1 inch of oil in a deep frying pan or large skillet over medium-high heat until it reaches 350°F (175°C).
Fry the Fish:

Pat the fish fillets dry with paper towels, then lightly dust them with flour. Dip the fish fillets into the batter, allowing any excess to drip off.
Carefully place the fish fillets in the hot oil and fry for 3-4 minutes per side, until golden and crispy. Remove the fish and drain on paper towels.
Serve:

Serve the crispy battered fish with the hot chips, tartar sauce, lemon wedges, and a drizzle of malt vinegar.
Serving and Storage Tips: