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Recipe details are AI-generated from the video and may contain errors — for reference only.
Cut carefully with a chef's knife; keep fingertips curled inward to prevent accidental cuts.
Peel and cut russet potatoes into three-quarters of an inch thick sticks, then rinse in cold water to remove excess starch until water runs clear.
Watch out
Cut potatoes evenly into three-quarter inch sticks, or uneven pieces will cook at different rates and become soggy.
Transfer potato sticks to a saucepan with fresh water and 1 tsp salt, bring to a gentle boil, and cook until potatoes start to fall apart.
local_fire_departmentmedium heat to bring to a gentle boilWatch out
Boil gently and avoid a rolling boil, otherwise the potatoes will break and crumble before cooking through properly.
Carefully remove parboiled potatoes onto a wire rack to air dry and cool, then place in the refrigerator to dry out completely.
Watch out
Do not stack the potato sticks on the rack, or moisture will get trapped and prevent them from forming the necessary crust.
Wash hands and cutting board thoroughly after handling raw fish to prevent cross-contamination.
Portion cod fillet into three smaller pieces, season evenly with 1 tsp salt, and place in the refrigerator to firm up.
Watch out
Season all sides of the fish evenly so the flesh firms up properly during chilling.
Hot oil can splatter; gently lower potatoes into the oil using a slotted spoon rather than dropping them.
Fill Dutch oven with 1.5 l cooking oil, heat to 270°F, gently fry parboiled potato sticks until edges start to brown, then remove to cool and dry in the fridge.
local_fire_departmentlow heat, maintain oil at 270°FWatch out
Do not overcrowd the pot
fry in small batches so the oil temperature does not drop drastically
Combine 200 g rice flour, 200 g all-purpose flour, 1 tsp baking powder, 1 tsp salt, 1 tbsp honey, 300 ml vodka, and 300 ml pilsner beer in a bowl, whisking until combined with a few lumps remaining.
Watch out
Do not over-mix the batter
leaving a few small lumps is necessary for achieving a light and crispy texture
Mince onion and pickles carefully on the cutting board, keeping your fingers tucked away from the knife blade.
In a bowl, combine 240 g mayonnaise, 1 tbsp Dijon mustard, 2 tbsp malt vinegar, 1 tsp lemon zest, 1 tsp lemon juice, 0.5 tsp salt, 0.5 tsp black pepper, 30 g finely diced onion, 40 g finely diced gherkin pickles, 20 g chopped capers, 1 tsp caper juice, and 10 g chopped chives, then mix well.
Watch out
Mince the onion and pickles as finely as possible, otherwise large chunks will overpower the smooth texture of the sauce.
Hot oil will bubble vigorous when wet batter is added; wear protective gloves and lower fish carefully away from you.
Heat oil to 350°F, dredge seasoned cod in 50 g all-purpose flour, dip thoroughly in batter, lower gently into the oil, drizzle extra batter on top, and fry until golden-brown and crispy.
local_fire_departmentmedium heat, maintain oil at 350°FWatch out
Do not let the oil temperature get too high, or the batter will burn before the thick fish fillets cook through completely.
Increase oil temperature and drop the pre-chilled potato chips down in small batches for their final fry, cooking until golden-brown and crispy.
local_fire_departmentmedium-high heat, around 370°FWatch out
Fry in small batches
frying too many chips at once will drop the oil temperature and result in greasy, soggy chips
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