Number of people
Pour all the vegetable oil into a deep pan or deep fat fryer, heat to 150°C.
Blanch the cut potatoes in the oil for about 4 minutes or until soft but not coloured.
Mix together the flour and sparkling water, stir in the yolks and then fold in the egg whites.
Turn up the heat to 170°C then finish the chips by frying until golden brown.
Dip the fish in the batter and fry for a few minutes with the chips until golden brown.
Drain on kitchen paper, sprinkle with salt and serve with bread and butter, pickled gherkins and pickled eggs!