This is the method I use for making fish and chips. It is a Norwegian alternative inspired by my visit to the wonderful Anstruther Fish Bar in Scotland the UK. I think that the malt flavor created by the whisky and malt extract is very suitable for deep-fried fish. If you are able to get hold of fresh juniper shoots they will make a great decorative topping for this meal.
Heat the deep-frying oil to approx. 360oF, preferably using a deep-fat fryer with a thermostat. The best results are achieved by frying the potatoes and carrots at 370oF and the fish at 340oF, but for this you need two fryers.
Start by preparing the batter. Mix all the ingredients in a bowl using a balloon whisk without beating out all the carbonic acid in the water.
Cut the fish into finger-thick pieces and place in the batter.
Cut a small cross on one end of the each potato (the short end) and try to divide them into rough boat-shapes using your fingers. If they have a crinkly surface they will be much more crispy when they are fried. Divide the carrots lengthwise into four boats.
Fry the fish, potatoes and carrots. When the potatoes start to float up towards the surface they will be almost ready – this takes 4-5 minutes. During the last few seconds of the frying process you can add a few small sprigs of fresh juniper.
After frying, place everything on a tea towel or kitchen towel for a few seconds to allow any excess oil to drain away.
Serve with strong mustard that has been mixed with a teaspoon of well-mashed, pickled beetroot.