Crispy Fish and Chips for Two

Instructions:

1. Heat 1 quart of vegetable oil in a heavy-bottomed pot to 325°F (163°C). Carefully lower 1½ lb of peeled and cut potato batons into the oil and fry for 5–7 minutes until pale and soft but not browned.
2. Remove the chips with a slotted spoon and let them drain on a wire rack for at least 15 minutes.
3. Increase the oil temperature to 375°F (190°C). Fry the blanched chips a second time for 2–3 minutes until deep golden brown. Remove and immediately season with 1 tsp fine sea salt.
4. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp white pepper.
5. Slowly pour 3/4 cup ice-cold sparkling water into the dry mix. Whisk gently until just combined, leaving a few small lumps. Place the batter in the refrigerator until ready to fry.
6. Pat 1 lb of cod fillets completely dry with paper towels and season lightly with salt.
7. Dust each fillet in 1/4 cup all-purpose flour and 2 tbsp vegetable oil, shaking off any excess.
8. Dip the floured fish into the chilled batter, ensuring they are fully encapsulated.
9. Carefully lower the fish into 375°F (190°C) oil. Fry for 4–6 minutes, turning once, until the batter is dark golden-gold and the internal temperature reaches 145°F (63°C).
10. Place the finished fish on a wire rack to drain.