Always Crispy Potato Chips with Fried Cod and Three Flavored Mayonnaises

Method

1. Cut the potatoes very thinly (about 1 mm) using a mandolin.
2. Place the potato slices in boiling salted water with a splash of vinegar. Cook for 5-7 minutes until translucent but still slightly firm. The water will become cloudy from the starch.
3. Drain the potatoes and spread them out on a clean kitchen towel. Let dry completely for 2-3 minutes.
4. Meanwhile, prepare the tempura batter: mix equal parts all-purpose flour and rice flour in a bowl. Add very cold beer and sparkling water gradually, whisking until you get a smooth batter that coats a spoon. Keep the batter in the freezer until ready to use.
5. Prepare the salt cod: remove the skin by running a knife between skin and flesh. Remove the central bone (about 8-9 cm from the top) by cutting along both sides. Cut the cod into bite-sized pieces.
6. Make the mayonnaise: in a tall container, combine 220 ml vegetable oil, 1 egg, juice of half a lemon, a pinch of salt, and a pinch of black pepper. Using an immersion blender, start at the bottom and slowly lift while blending until emulsified. If the mayonnaise is too thick, add a splash of water.
7. Divide the mayonnaise into three portions. To the first portion, add fresh basil, parsley, and mint (blend briefly). To the second, add fresh chili with seeds and a few dashes of Tabasco (blend). To the third, add lemon zest (stir in). Set aside.
8. Heat oil for deep frying to 180°C (350°F). Fry the potato chips in batches until they stop sizzling and are golden and crispy. Remove with a slotted spoon and drain on paper towels. Do not salt until serving.
9. Dip each piece of cod into the batter, letting excess drip off. Fry in the hot oil until golden brown and crisp, about 3-4 minutes. Drain.
10. Serve the chips and fried cod immediately with the three flavored mayonnaises. Sprinkle salt on the chips at the last moment.