Ultimate Crispy Fish and Chips | Marion's Kitchen

Preheat oven to 180°C/355°F.

For the oven-baked chips, remove the potato from the water and pat dry with a clean tea towel. Sprinkle over the oil, garlic powder, paprika and salt. Gently toss to coat. Then roast in the oven for 1 hour (turning the chips over halfway).

For the Spicy Coconut Sriracha Mayo, mix the ingredients in a small bowl.

When ready to serve, heat enough vegetable oil to deep fry in a large, deep frying pan or wok over high heat.

In a large bowl, whisk together the cold plain flour, baking powder and turmeric.

Place the cornflour in large, wide bowl or tray.

Place paper towel over a baking rack set over a baking tray.

When the oil is hot (a wooden chopstick should start to bubble when dipped into the hot oil), whisk the cold beer and soda water into the plain flour mixture. Coat each piece of fish in the cornflour. Shake off the excess and then dip the fish into the batter before gently placing it into the hot oil. Repeat with remaining fish fillets (do this in batches if necessary). Cook for 5-6 minutes or until each piece is golden, crisp and cooked through. Drain on the paper towel.

Serve fish straight away with the oven-baked chips, the spicy Coconut Sriracha mayo and a wedge of lime.