1 pound Russet potatoes, scrubbed (peeled if you like)
1 pound white fish fillets (boneless, skinless)
Frying oil, about 4 cups (grapeseed, peanut, canola)
1 cup all-purpose flour
1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dill weed (optional)
Dash cayenne pepper (optional)
1 cup cold club soda
2 ice cubes
malt vinegar, lemon wedges, tartar sauce
Cut the potatoes lengthwise into slices about 1/3″ thick by 1″ wide. Soak in a bowl of cold water for at least 30 minutes and up to overnight.
Cut the fish into portions about 1″ by 4-6″ long and set aside.
In a large bowl, whisk the dry batter ingredients together, then stir in soda quickly. Drop in two ice cubes.
Heat the oil to 320-300ºF.
Drain the potatoes and dry well on a clean towel. Drop into the oil a cup at a time and fry about 2 minutes, until the bubbling has mostly subsided. Remove with tongs or a spider to paper to drain.
Heat the oil up to 365ºF now.
Give the batter a stir and dip each piece of fish in to coat, then move into the hot oil. Cook only 3-4 pieces at a time to keep the oil temperature from dropping too much, which results in grease-sogged crust. Fry 2-3 minutes or until fish is floating and batter is golden brown. Drain on paper.
Make sure the oil is still around 365-375º and drop the potatoes back in for a minute, or until brown and crispy.