Add the thinly sliced potatoes to a bowl with COLD water. Add the vinegar and stir to combine. Set aside for 20-30 minutes. In the meantime, prepare a pan by placing a wire rack on top.
Drain and pat dry with a kitchen cloth.
Heat up 3-4” of frying oil in a large sauce pan until 350F, or until hot and glistening. The oil should never get to a smoking point or it’s too hot. Allow time to cool down if so.
Fry the potatoes for 2-3 minutes, until lightly golden. Use a slotted spoon to transfer to the wire rack. You will fry it for the second time after preparing the fish.
In a bowl, combine the ½ cup flour, baking powder, salt, and paprika. Mix well. Add the ginger beer and mix until a thick but still loose batter.
Slice the cod into strips then dust with the remaining 2 tablespoons flour.
Dredge the floured cod into the batter and place into the hot oil to fry until deeply golden, about 4-5 minutes. Transfer with a slotted spoon to the wire rack.
Turn up the oil heat to 375F then add the fries to fry a second time for 1-2 minutes, or until crispy and golden.
Serve the fish n chips with either tartare sauce or vinegar on the side.
Enjoy immediately with BUBBL’R tropical dream’r for a complementary refreshment!
