Peel the russet potatoes and cut them into thick strips. Rinse the cut potatoes in cold water to remove excess starch, then pat them dry with a clean towel.

In a deep fryer or large heavy pot, heat oil to about 350°F (175°C) for frying. Use enough oil to fully submerge the chips.

In a mixing bowl, combine 1 cup of flour, baking powder, salt, and pepper. Slowly pour in the cold sparkling water while whisking until the batter is smooth and thick enough to coat the back of a spoon.

Carefully drop the potato strips into the hot oil and fry them until golden brown and crispy, about 5–8 minutes. Remove the chips and let them drain on paper towels, seasoning them with salt while they’re still hot.

Dust the fish fillets lightly with flour, then dip them into the prepared batter. Gently place the battered fish into the hot oil. Fry for 4–5 minutes on each side or until the batter is golden brown and crispy. Remove from the oil and let them drain on paper towels.

Plate the fish and chips together. Squeeze fresh lemon juice over everything, add tartar sauce on the side, and garnish with parsley if desired. Enjoy your homemade Fish and Chips No Beer Batter!