Preheat oven to 210c/200c fan assisted. Sliced the potatoes into chips, about 1 cm thick. Place them in a bowl. Rinse out the starch with water. Dry on a tea towel, place back in the bowl with the vinegar. Leave to soak for 20 minutes.
Drain the potatoes and place back in the bowl. Sprinkle with corn flour, salt, pepper and the oil. Mix well coating each chip. Spread the chips out on a large baking sheet and roast for 30 minutes or until golden.
In a large bowl add the flour, but keep back two tbsp to sprinkle on both sides of the fish. Pour in the yeast, garlic and chili powder and the lager. Whisk until smooth.
Heat the oil in a wok. When the temperature reaches 170-180c (you can also add a small crumb of bread and if it sizzles immediately, its ready) dip the fish in the batter and then add to the oil. Turn with a spider tool to insure both sides get fried. Cook for about 5 minutes or until the batter is golden. Remove and drain on a baking tray lined with a rack.
Serve the fish and chips with a generous sprinkle of the Lee Kum Kee Table Top Seasoned Rice Vinegar . Pour some ketchup and tartare sauce into small bowls to serve.
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
