Fish and Chips

Wash, peel, and cut the russet potatoes into matchsticks, using a mandoline for uniform thickness.

Submerge the cut potatoes in a bowl of cold water to remove excess starch. Rinse them several times until the water runs clear.

Drain the potatoes and dry them thoroughly on a clean kitchen towel to remove all moisture.

Heat the frying oil in a large, heavy-bottomed pot or Dutch oven to 300°F.

Working in batches, carefully add the potatoes to the hot oil and blanch for 2 minutes. This first fry cooks them through without browning.

Remove the blanched fries from the oil with a spider strainer and place them on a wire rack to drain and cool.

In a large bowl, whisk together the all-purpose flour, corn starch, baking powder, onion powder, garlic powder, and paprika.

Season the dry mixture with kosher salt, then slowly pour in the cold sparkling water, whisking until you have a smooth batter with the consistency of thin pancake batter. Let the batter rest.

Pat the cod fillets completely dry with paper towels, cut them into serving-sized pieces, and season generously with kosher salt.

Increase the oil temperature to 375°F.

Dip each piece of fish into the batter, ensuring it's fully coated, and let any excess drip off.

Carefully lower the battered fish into the hot oil. Fry in batches for 3-4 minutes, until golden brown and crispy.

Remove the fried fish from the oil, place on a wire rack to drain, and immediately season with kosher salt.

Once all the fish is cooked, return the blanched fries to the 375°F oil.

Fry the chips for 2-3 minutes until they are golden brown and crispy. Do not overcrowd the pot.

Remove the finished fries from the oil, place them on a wire rack, and immediately season with kosher salt.

Serve the fish and chips hot, garnished with fresh parsley, with lemon wedges and tartar sauce on the side.