This recipe was inspired by A Salt and Battery, a Fish and Chips Shop in NYC. The batter in light and fluffy, the fish is flaky, and the fries are addictive. I like mine with the malt vinegar. Traditionally served with mushy peas.
Make batter: In a large bowl, pour in flour. Mix with an immersion blender, gradually adding seltzer water. Add seltzer water until the consistency is a little bit thinner that a pancake batter. Add Food colorings to achieve a golden color.
Make seasoning Blend: Mix salt, garlic, onion, paprika, and pepper. Set aside.
Wash potatoes thoroughly under cold running water. Cut into 3/8-inch strips. Thoroughly rinse cut potatoes to remove excess starch until water is clear. Pat with paper towels until potatoes are dry.
In a large stock pot, fill it halfway full with a high-heat oil, like canola. Heat it over medium high until it reaches 325ºF. Blanch or precook the potatoes in the oil for about 3-4 minutes. Allow to drain on a flat sheet pan and cool completely under in the fridge or freezer.
When ready to serve, turn up the heat until oil reaches 350ºF. Drop cold, blanched potatoes into the hot oil and cook for 6-6 1/2 minutes.
Drain fries and transfer to a large mixing bowl. Season with seasoning blend (to taste.
Bring the same oil to 375 degrees F. Drege each filet lightly in flour. Dip each filet in batter, letting excess drip off. Plunge each filet in oil and fry for 8-9 minutes. Transfer fish to a wire rack and sprinkle with salt.
Place fries on the bottom of your plate. Place the filet on top and serve with desired condiments.