Fish and Chips

Cut 350 g potatoes into thick sticks, soak them in cold water for 10 minutes to remove surface starch, and dry them completely. Residual water causes splattering and interferes with an even crisp surface. Press 320 g cod dry with paper towels until it feels tacky rather than wet. Season both sides lightly with salt and black pepper, then keep the fish cold until the batter is ready. Mix 120 g flour with 1/2 teaspoon baking powder and pour in 160 ml cold sparkling water. Stir only briefly and stop while a few small lumps remain, avoiding a heavy, overmixed coating. Heat 500 ml cooking oil to 170C and fry the potatoes for about 4 minutes. Remove them while their centers are tender but their surfaces have not taken on deep color, then drain and rest them. Raise the oil to 175C. Coat the cold cod evenly in batter and lower it into the oil immediately. Keep the temperature steady until the crust is golden and the fish separates cleanly into flakes. After lifting out the cod, return the rested potatoes to the 175C oil for about 2 minutes. Drain both components thoroughly when the chips are crisp and golden. Serve at once, before steam trapped under the batter and on the potato surfaces begins to soften the crusts.