Fish Chips in Crisp Batter
My children like fish and chips, and why not make them myself? I cook them in grapeseed oil. Because the size is smaller, I can cook them in an ordinary pan with less oil, but much tastier.

300g fish fillets (I use John Dory)
ground black pepper
salt
1 tsp lemon juice

Crisp Batter

¼ cup cornflour
½ cup plain flour
1 tsp baking powder
¼ tsp salt
ground black pepper
pinch of paprika
½ cup milk
oil for deep-frying

Cut the fillets approximately the size of two fingers. Sprinkle with lemon juice. Season with pinch of salt, and ground black pepper. Set aside.
Meanwhile, make the batter. Sift cornflour, plain flour, baking powder, salt, pepper, and paprika in a bowl, then add milk gradually. Mix until smooth. Coat each fillet with the batter. Deep fry them in hot oil until golden. Drain on absorbent paper. Serve hot with sweet chili sauce sprinkled with a little bit of lemon juice.