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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Thoroughly wash your hands and sanitize the cutting board after handling raw fish to prevent cross-contamination.
Prepare the fish by placing 1 large hake fillet on a baking sheet, ensuring all pin bones are removed.
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Ensure all pin bones are completely removed from the fillet before curing, otherwise it will ruin the texture when eating.
Sprinkle 50g of salt evenly over the hake fillet to draw out moisture and season the fish.
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Spread the salt evenly across the entire fillet
missing spots will lead to uneven curing and seasoning
Grate 1 whole lemon zest directly onto the salted fish fillet using a microplane.
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Grate only the yellow peel
avoid the bitter white pith underneath, which will ruin the delicate flavor
Cure the seasoned fish fillet in the refrigerator for 2 to 3 hours to firm up the flesh and remove excess moisture.
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Do not exceed 3 hours of curing time, or the fish will become overly firm and rubbery.
Remove the cured hake fillet from the refrigerator and place it on a clean cutting board.
Keep your fingers curled inward when holding the fish while using a sharp chef's knife to avoid cuts.
Portion the cured hake fillet with a chef's knife into large chunks weighing about 170g (6 oz) each.
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Cut the portions evenly so they cook at the same rate in the fryer.
Hold the potato firmly with your non-dominant hand away from the peeler blade to prevent slips and cuts.
Peel 4 whole Idaho russet potatoes completely to break down the outer cell walls for extra crispiness.
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Peel the potatoes completely to remove all skin and outer cell walls for maximum crispiness.
Cut the peeled potatoes into large, thick English-style wedges and soak them in 1 l of cold water to remove excess starch.
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Cut the potato wedges into uniform thickness so they cook evenly during the boiling and frying stages.
Lower the potatoes gently into the boiling water to prevent hot water from splashing and causing burns.
Add 30g of salt to 2 l of boiling water in a pot, then gently lower the soaked potato wedges into the pot.
local_fire_departmentmedium high heatWatch out
Add plenty of salt to the boiling water so the potatoes absorb seasoning from the inside out.
Boil the potatoes for about 20 minutes until they become very soft and their edges start to break apart and crack.
local_fire_departmentmedium heatWatch out
Do not over-boil them into complete mash
remove them carefully when edges are just starting to break apart
Keep your fingertips tucked under while chopping herbs and pickles to avoid accidental cuts.
Chop 30g of cornichons, 15g of capers, 20g of shallot, 10g of chives, 10g of dill, and 10g of parsley coarsely for the tartar sauce.
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Do not chop the cornichons too fine
chunky pieces provide essential texture in the tartar sauce
Combine 150g of mayonnaise, 50g of crème fraîche, the chopped herbs, pickles, 3g of salt, lemon zest from 0.5 lemon, and 5ml of malt vinegar in a mixing bowl and mix well.
Lower the frying basket slowly into hot oil to prevent severe oil splattering and burns.
Do the first fry of the par-boiled potato wedges in 2 l of frying oil at 300°F (approx. 150°C) for about 8 minutes until light golden edges develop, then drain and cool.
local_fire_departmentlow heat (300°F / 150°C)Watch out
Keep the oil temperature at 300°F
too high heat will brown the outside before the inside cooks
Whisk together 150g of all-purpose flour, 50g of rice flour, 5g of baking powder, 30ml of vodka, and 200ml of lager beer in a mixing bowl until light and bubbly.
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Do not over-whisk the batter
stop as soon as it is combined to prevent developing excess gluten, which makes the batter heavy and chewy
Hot oil splatters can cause severe burns; lower the battered fish gently away from yourself into the oil.
Dip the fish portions in the batter, shake off excess, and drop them into 2 l of hot frying oil while gently shaking to create a lacy, crispy crust, frying until golden brown.
local_fire_departmenthigh heatWatch out
Shake off excess batter before dropping the fish into the oil to prevent heavy clumps and uneven frying.
Ensure the frying basket is securely drained over the hot oil before transferring the chips to avoid oil spills.
Do the second high-heat fry of the par-cooked potato wedges in 2 l of hot frying oil at 350°F (approx. 175°C) until golden brown and extremely crispy.
local_fire_departmenthigh heat (350°F / 175°C)Watch out
Monitor the oil temperature closely
frying both at once can cause temperature drops
Sprinkle 5g of flaky salt over the freshly fried hot chips in a bowl and toss well.
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Salt the chips immediately while they are hot so the salt adheres properly to the surface.
Arrange the crispy chips and fried fish on a serving plate, add a bowl of tartar sauce, a lemon wedge (from 0.5 lemon), and lightly spritz with 10ml of malt vinegar.
Watch out
Spray the vinegar evenly and lightly
over-saturating will make the crispy batter soggy
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