Place potatoes in a medium bowl of cold water.

Let soak up to 15 minutes and slice.

Toss potato slices in a bowl with olive oil, garlic powder, and 2 tsp of black pepper.

Place on a cookie sheet and sprinkle with sea salt or kosher salt.

Bake at 400 degrees F. until nice and crisp.

In a separate medium mixing bowl, mix together flour, baking powder, salt, and 1 tsp pepper.

Stir in the milk and egg until the mixture is smooth.

Let mixture cool in refrigerator for 20 minutes.

Preheat the vegetable oil in a large pot/skillet.

Dredge the fish in the batter, one piece at a time, and place in the hot oil.

Fry until the fish is golden brown.

Drain well on paper towels.