Pesce Fritto with Saratoga Chips

BATTER: In bowl, whisk together flour, baking powder, lemon rind, salt and pepper. Whisk in water until smooth; set aside.

Cut cod into 3-inch chunks. Pat cod dry with paper towel.

In deep-fryer or deep heavy-bottomed pot, heat oil to 375°F or until 1-inch cube of white bread turns golden in 30 seconds. Using fork, dip cod, 1 piece at a time, into batter, letting excess drip back into bowl. Cook, in batches and turning halfway through, until golden, about 3 minutes. Using slotted spoon, transfer to paper towel-lined baking sheet. Keep warm in 250°F oven for up to 30 minutes. Serve with Saratoga Chips.

Peel potatoes, if desired. Using mandoline or sharp knife, slice crosswise as thinly as possible. Soak in cold water for 1 hour; drain and rinse. Pat dry.

Pour enough oil into deep-fryer, wok or deep saucepan to come two-thirds up side; heat to 380°F. Deep-fry potatoes in batches, poking with long-handled spoon to keep separate, until golden and crisp, 3 to 5 minutes. Using wide skimmer or slotted spoon, transfer to paper towel-lined rack. Sprinkle with salt. Serve immediately. [Yield: 4 Servings]