Begin by peeling the russet potatoes and cutting them into ¼ inch strips. Soak the cut potatoes in cold water for about 30 minutes. Preheat your oven to 400°F (200°C). Line two sheet pans with foil or lightly coat them with olive oil.

After soaking, drain and dry the potatoes thoroughly. In a large mixing bowl, toss the dried strips with olive oil, garlic powder, chili powder, salt, and pepper. Spread in a single layer on one pan and bake for about 40 minutes, flipping halfway through.

While the fries are baking, cut the cod fillets into 3-inch pieces. In a bowl, beat the egg. In another bowl, mix panko breadcrumbs, salt, and pepper. Dip each cod piece in the egg, then coat with panko.

Place the breaded cod on a new, oiled sheet pan, spaced out for even cooking. Lightly spray the top of the cod with olive oil. Bake for about 20 minutes, or until the cod flakes easily with a fork.

Once baked, allow the cod to rest briefly. Serve the cod alongside the golden fries and consider offering remoulade or lemon wedges for added flavor.