Tempura Cod Fillets with Chips

Peel the potatoes, wash under the cold water tap and then use a small sharp Kitchen knife too cut into raw chunky chips and then place in a medium sized saucepan and then cover with cold water - put the Saucepan Lid on and then allow the raw chips too soak in the cold tap water for at least One hour

Drain away the starchy potato water and then add fresh cold tap water too the Saucepan and then briefly boil the raw chips and then drain away the hot water and then allow the partially cooked chips too cool. Protect the chips by putting the Saucepan Lid back on the Saucepan

Place enough Vegetable Oil in a large Wok and then place a cube of sliced bread in the Vegetable Oil and then heat up the Vegetable Oil on the hob stove and then when the cube of White bread turns brown - then take out the cube of bread and then place your cool partially cooked chips in the very hot Vegetable Oil and then deep fry for 10 minutes and then use a Slotted Spoon too place chips in a large mixing bowl and then add Salt and Vinegar too the hot chips

Place 4 tablespoons Plain Flour in a Mixing Bowl and then add the 2 teaspoons Cornflour and then add the half a teaspoon of Baking Powder, the 2 Ice Cube's and then add the fizzy Lemonade, not too much if you want a thick tempura batter. Could place the Cod Fish Fillets in a large mixing bowl of cold tap water and then dry with some sheets of Kitchen Roll and then dust with Plain Flour

Place Cod Fillets in the tempura batter and then deep fry them for between 10 - 15 minutes on mainly a very high hob heat and then serve the battered fish with the chips. Is a good idea too place the cooked deep fried Chips on a Baking Tray and keep warm in the oven whilst the battered fish is deep frying