Spicy Fish and Chips with a Dim Sum dipping sauce to be served with The Beer To Dine For

Ingredients
450g cod
55g plain flour

1 tsp chilli powder
2 medium sized potatoes washed (keep the skin on)
Thai dipping sauce:
1 tbsp light soy sauce
1 tbsp white-wine vinegar or rice vinegar
3 tbsp mirin
1/4 tsp grated ginger root (optional)

Method
Pour the rice flour and the chilli powder into a medium bowl
Slowly whisk in the soda water until a light, pancake batter is formed
Prepare a 165°C fryer
Dip the fish in batter and fry until golden brown
Remove and season with salt and let drain on paper towels
Slice the potatoes 1/4 inch thick and fry until golden
Remove, season with salt and let drain
For the Dipping sauce:
Mix all the ingredients into a bowl
Serve in small ramekins