Codfish and Chips

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Meal

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4 people

2 pounds large russet potatoes
Salt to taste
Neutral cooking oil
2 pounds cod
1½ cups flour
1½ tablespoons cornstarch
1½ teaspoons baking powder
8 to 10 ounces club soda
Neutral cooking oil

Prepare the potatoes.
Rinse well and peel, if desired.
Cut each potato into long, thin strips.
The skinnier the chips are, the crisper they'll be.
Soak the chips in cold water at least 2 hours or overnight.
Prepare the fish.
Cut the cod into 4 pieces of equal size and pat dry.
In a large mixing bowl, combine the dry ingredients.
Add the club soda to make a thick batter that is just thin enough that most of the excess batter will drop off the fish.
Fill a large pot with 4 inches of cooking oil; heat over medium-high until very hot, about 375ºF if using a thermometer.
(Or, if a sprinkle of water on the oil sizzles, it is hot enough to begin cooking.)
Dip each piece of cod into the batter, then place in the hot oil so no piece's touch.
Cook about 3 minutes per side, until golden brown.
Remove to a plate lined with paper towels.
Cover to keep warm.
Drain the potatoes, and dry with a paper towel.
In the same large pot with 4 inches of oil, heat over medium-high until very hot.
Fry potatoes in batches until golden brown, then remove to paper towels to drain.
Season with salt.
Serve with the fish.