1 Heat 3 inches of the oil in a deep fryer. Or you can heat 3 inches of oil in a deep pot. Peel the potatoes and cut them into chips, about the size of your index finger.

2 Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.

3 Put the chips back in the fryer for 4 to 5 minutes until crispy and brown. Take out and drain.

4 In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter.

5 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.

6 Now submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown.

7 Remove and drain the fish with the chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with tartar sauce.

See more at http://www.food.com/recipe/tyler-florences-ultimate-fish-and-chips-123057