Preheat the oven to 425 degrees and the deep fryer to 350 degrees.
In a heavy bottom sauce pot, melt the butter gently. When butter is melted, whisk in the flour to make a roux. Cook roux over medium heat for 5–8 minutes until a nutty aroma is achieved. Whisk in whole milk slowly and continue whisking until all lumps of flour are incorporated. Add nutmeg and bay leaf. Drop the heat to a low setting. Stir every 5 minutes and cook until milk thickens to a bechamel sauce consistency. Reserve the sauce.
In the preheated deep fryer, fry the potato strings. Using a slotted spoon, carefully keep the potato strings moving while cooking to prevent clumping. Cook for approximately 3–4 minutes and strain carefully onto paper towel. Season the potato strings with salt and pepper while still hot. Reserve the potato strings.
Place a large non stick sauté pan on a high flame. Pat dry and season the thawed cod fillets with salt and pepper. When pan is very hot, add enough of the canola oil to the pan to coat generously. Sear cod for approximately 3–4 minutes until golden brown. Flip the fillets and place the whole pan directly into the preheated oven and cook for an additional 4–6 minutes until fillets are cooked through completely.
While the cod is cooking, stir the corn into the bechamel sauce and warm over medium heat. Season with salt and pepper and finish the creamed corn with the fresh chopped parsley at the last minute.
On individual plates, spoon some of the creamed corn onto the plate. Place cooked cod on the bed of corn and top everything with a handful of crispy potato strings and serve.