Combo 4 Recipe

Prepare potatoes

Peel (optional) and cut russet potatoes into 1/4–1/2 inch matchstick fries until you have about 3 cups. Rinse thoroughly in cold water to remove surface starch, then soak in cold water for 20 minutes to 30 minutes.

Par-cook fries

Drain and pat potatoes very dry with a clean kitchen towel or paper towels. Heat vegetable oil in a deep fryer or a heavy pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels.

Finish fries

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries a second time in batches for 2–3 minutes until golden and crisp. Drain on paper towels, while hot season with the salt and black pepper mixture (1 tbs salt + 1 tsp black pepper). Keep warm until serving.

Make batter

In a bowl whisk together 3 tbs flour, 2 tbs cornstarch, 1/2 tsp salt, and 1/2 tsp paprika. Gradually whisk in 1 cup cold sparkling water until smooth and slightly thick—batter should coat the back of a spoon but still be pourable. Keep chilled until ready to use.

Prepare sausages

Pat the 3 frankfurter sausages dry. If desired, insert a skewer through each sausage lengthwise for easier handling and serving.

Fry Russians

Heat oil in a deep pot to 350–360°F (175–182°C). Dip each sausage into batter to coat evenly, allowing excess to drip off. Fry in batches (do not overcrowd) for 3–4 minutes until batter is golden-brown and crisp. Drain on paper towels and keep warm.

Season and dredge

Pat hake fillets dry. Mix 1/2 cup flour with 1/2 tsp salt and 1/4 tsp black pepper on a plate. Lightly dredge each fillet in the seasoned flour, shaking off excess.

Fry hake

Heat 0.5 l (about 2 cups) vegetable oil in a skillet to medium-high (hot but not smoking). Add fillets and fry 3–4 minutes per side depending on thickness, until golden-crisp and opaque through the center (internal temp ~145°F / 63°C). Remove and drain on paper towels. Squeeze lemon over fillets just before serving.

Sear Viennas

Heat 2 tbs vegetable oil and 1 tbs butter in a skillet over medium-high heat. Score each Vienna lightly (shallow diagonal cuts). Sear sausages turning frequently for 4–5 minutes until browned and heated through. If you prefer, you can simmer briefly in a small amount of water then allow to evaporate for even cooking.

On a large platter or portion trays arrange the family chips in a central pile. Place the 3 regular Russians, 2 fried hake fillets and 2 seared Viennas around the chips so each component is visible and easy to pick.

Serve immediately with ketchup, mustard and tartar sauce in small bowls. Garnish chips with chopped parsley if desired and provide lemon wedges for hake.

Notes: Keep items warm in a low oven (about 200°F / 95°C) if preparing in stages. Ensure all fried items are drained well to avoid sogginess on the platter.