Season the fish fillets with vinegar, salt and pepper and leave it for 10 minutes.

In a mixing bowl, whisk together the rice flour, baking powder, 1/4 cups of the plain flour, and 1 teaspoon of salt. Pour in the egg, lemon juice and sparkling water, and mix just to combine everything – you do not need to over-mix. Refrigerated this batter until ready for use.

Place the remaining cup of flour in a wide bottomed bowl and dredge the fillets through the flour, coating them well on all sides. Then dip them into the batter, turning and swishing, to again ensure they are well coated all over.

Deep fry fish fillets for 8-10 minutes or until golden brown and puffed off.

Once all the fillets are cooked, transfer them to a paper towel-lined large platter and pat them dry with more paper towels. Sprinkle with more salt, if desired.

Peel potatoes then cut into 1/4-inch thick chips.

Blanch the potato sticks, in batches if necessary, in the boiling water. About 2 minutes should do it.

Strain well and pat dry on paper towel.

Sprinkle cornflour over them and season with some salt.

Heat oil in a deep pan over medium heat. Fry potato chips for 10 minutes or until crispy ad golden. Fish n Chips are ready to serve. ENJOY!!