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FISH AND BREADING:

4 fish fillets - in my case, I used cod
1 330ml beer
1 cup 450g flour + 1 extra cup For breading:
3/5 cup potato or cornstarch
1 egg white
1 shot (approx. 30-35ml) vodka
1 to 1.5 teaspoons baking powder
2/3 teaspoon salt
Salt and pepper
A pinch of cayenne
First, pat the fish dry with a paper towel and cut into bite-sized pieces if the fillets are very large.

Place it on a wire rack or paper towel and refrigerate for 30 minutes or overnight – the longer the better.

Mix the remaining ingredients in a bowl, starting with the dry ingredients – mix them with a whisk before adding the liquids.

Refrigerate the mixture for 20-30 minutes.

After this time, dredge the fish in the flour, then in the mixture.

Heat the oil to 180°C (350°F) and carefully add the pieces one at a time. If you have a small pot/fryer, fry them one at a time or a maximum of two pieces at a time.

Fry for about 4-5 minutes, until golden brown.

After removing, immediately place them on a wire rack or paper towel and add salt and an optional dash of vinegar (e.g., with cooking spray).

TARTAR SAUCE:

3-4 tablespoons mayonnaise
1 tablespoon capers
a dash of vinegar (to taste)
1 tablespoon chopped pickled or pickled cucumbers
salt to taste
a dash of lemon zest
juice of half a lemon
1-2 teaspoons Worcestershire sauce (optional)
Mix all ingredients thoroughly.

I've discussed French fries in previous videos, but here's a quick summary:

Choose a variety suitable for French fries (at least 13-15% starch)
Cut the fries
Rinse thoroughly under cold water to remove excess starch
Drain with a towel
Fry at 150°C (320°F) for about 5-6 minutes
Drain with a towel and chill in the refrigerator
Final frying at 180°C (320°F) for 3-