1 to 1 1/2 lb cod fillets
1 cup flour
1 cup beer
2 egg whites, whipped to soft peaks
1/2 teaspoon hot paprika
Pour about 3 inches of canola oil into a heavy pan. Heat to 350.
In a shallow bowl or plate, sprinkle the cornstarch. Dredge each filet. Set aside.
Mix together the flour, salt, paprika, pepper and the beer, then fold in the egg whites. Dip the fish in the batter. Fry until golden brown.
Note: If you have leftovers, they reheat suprisingly well. They won't be quite as good as they were fresh but you can heat them up and keep them crispy by baking them for about 10 minutes at 400.
2 lb Russet potatoes cut into long, thin strips
Preheat oven to 400. Bring a large pot of water to a boil. Add the potatoes and boil until just barely tender, about 10 minutes. Drain and pat dry. Brush with oil and place on a parchment or silipat lined baking sheet. Bake for 10 minutes, then toss and bake an additional 10 minutes or until crisp.
Note: This is roughly the same technique I use when making grilled potato wedges, just adapted for the oven. Again, parboiling insures soft centers while the baking gives them crispy edges.