Dry the fish fillets with kitchen paper. This is important to avoid getting mushy fish. Cut them into pieces as desired. Add salt to the fillets and set aside.
In a bowl, mix the spices and stir. Then add the flour and cornmeal. Stir well. Set aside.
Heat the oil in a pan over medium-high heat to between 350-375℉.
Coat the fish fillets on both sides with the flour mixture and place them in the hot oil. Fry until golden brown, about 5-6 minutes on each side. Place the fried fillets on a rack or on brown paper sacks.
For the fries:
Peel the potatoes and cut into ¼” thick fries. Place in cold water for at least 30 minutes or soak overnight. Drain the potatoes and pat dry using paper towels.
Heat a Dutch oven, deep skillet, or deep fryer with oil over high heat to 375℉.
Put a part of the potatoes in the oil and fry until golden. Continue working in batches until all of the potatoes are cooked. Season with additional salt to taste.
Use a thermometer to double check the temperature as you are cooking and avoid overloading the fryer. The fries should be cooked at around 375℉. The fish should be cooked at around 350-375℉.Watch the oil level of the pan as well and be ready to add a little more, especially if you are frying in batches. You want there to be enough oil so that the bottom of the skillet is completely covered.Also, don’t be tempted to move the fish around while it’s cooking.