- 300ml/½ pint vegetable oil, for deep frying
- 75g/2½oz self-raising flour
- 1 tbsp white wine vinegar
- 1 free-range egg, beaten
- 2-3 tbsp sparkling water
- 1 turbot fillet, skin removed
- 1 tbsp plain flour
- 1 large potato, peeled and cut into thick chips
- tomato ketchup
- lemon wedges
- Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Place the self-raising flour into a large bowl, add the vinegar and egg and gradually whisk in enough sparkling water to make a thick batter. Leave to rest for ten minutes.
- Dust the turbot fillet with the plain flour and shake off any excess. Dip the turbot into the batter, then carefully place into the hot oil and deep fry for 4-5 minutes, or until golden-brown on all sides and completely cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
- Add the potato chips to the hot oil and deep fry for 3-4 minutes, or until beginning to turn golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper. Return the chips to the hot oil and deep fry for a further 2-3 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper.
- To serve, place the turbot onto a serving plate with the chips and serve with tomato ketchup and lemon wedges.