METHOD:
Preheat the oven to 200 C, lightly oil the baking tray and place in the oven. Put the sweet potato sticks in a large zip lock bag, sprinkle over the corn flour, seal and shake to coat the chips. Place the potatoes into a sieve and shake off extra corn starch. Put the chips into a bowl and add the olive oil, chili flakes, garlic, salt and black pepper and mix well. Tip the chips onto the baking tray. Make sure they don’t touch or they will not come out crispy. Bake for 25-30 minutes. Turn them over midway.Cut the fish fillets into desirable sized pieces. Season the fish by rubbing lemon, salt and pepper over them.Take flour, chili powder and oregano in a bowl and mix well.Add in the cold soda water slowly until it forms a thick, smooth batter. Heat oil in a pan for deep frying the fish.In another bowl, take some flour and lightly dust the fish pieces in it. Now dip the fish fillet in the batter and deep fry it in the oil. Fry till golden brown. Serve the fish and chips hot with a generous dollop of Veeba chili mayonnaise and lemon wedges.