English Style Fish & Chips

750 g lemon fish, gurnard or John Dory
2 cups flour, divided
1½ tsp baking soda
1 tsp SIDS SALT & PEPPER
3 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
¼ cup beer
1¼ to 1½ cups unsweetened lemon/lime seltzer
2 potatoes, skin on & sliced into thick fries or wedges
Rice bran oil, for frying

Cut the fish into strips about 25 cm long and about 5 cm around. Roll the strips in a half cup of flour in a medium bowl. Shake off excess and set aside.
In a medium to large bowl, place the remaining 1½ cups of flour, baking soda, beer, SIDS SALT & PEPPER, SIDS LOW SUGAR RASPBERRY VINEGAR,
Beat with a whisk as you pour in the lemon lime seltzer until the batter is the consistency of a light pancake batter. Set aside.
Roll the cut potatoes on paper towels until dry.
Heat oven to 120°C.
In a cast iron frypan, fill ¾ full with oil. Heat to 165°C using a candy thermometer to check the temperature of the oil. Cook the fries in two batches just until cooked but not browned, about 4 minutes per batch. Set aside on a plate, they will be crisped later.
Bring the oil to 175°C.
Dip the floured fish into the batter and with tongs, let drip slightly, then lay the battered fish gently into the hot oil. The fish will rise after a few seconds so don’t drop the whole piece in, just hold half in while the submerged half rises, then let the other half gently slip into the oil. Cook on one side and then flip using tongs or spider; about four to five minutes total. Cook in batches so the temperature of the oil does not drop too far. As each batch cooks, place on a sheet pan and hold in the oven.
Once the last piece is cooked and the temperature of the oil is back up to 175°C, drop in half the fries and cook until crisp. Place on the pan with fish and salt as they come out of the oil. Cook the second batch of fries and place with the rest on the pan.