Combo 4 – Family Chips, 3 Regular Russians, 2 Hake, 2 Viennas Recipe

Prepare potatoes

Cut the peeled russet potatoes into 1/3–1/2 inch (8–12 mm) thick chips. Rinse in cold water until water runs clear to remove excess starch, then place in a bowl of cold water and refrigerate for 20 minutes.

Dry and par-fry

Drain potatoes and pat thoroughly dry with kitchen towels. Heat 1.5 cups vegetable oil in a deep pan or heavy pot to 325°F (160°C). Fry the chips in batches for 4–5 minutes each until they are pale and slightly tender but not browned. Remove to a paper-towel lined tray.

Final fry and season

Increase oil temperature to 375°F (190°C). Fry chips in batches again for 2–3 minutes until golden and crisp. Remove to paper towels, drain, and immediately season with 2 tsp salt and 1/2 tsp black pepper. Keep warm in a low oven (200°F / 95°C) while you cook the other items.

Heat 2 tbs neutral oil in a skillet over medium heat. Score sausages lightly down the length (optional). Pan-fry the 3 Russian sausages, turning occasionally, until browned and heated through, about 6–8 minutes. If desired, make shallow diagonal slashes and continue to turn to brown evenly. Remove from pan and keep warm.

Make batter

In a bowl, whisk together 3 tbs flour, 1 tbs cornstarch, 1/2 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper. Gradually whisk in 1/2 cup very cold sparkling water until the batter is smooth but still slightly thick and airy. Keep batter cold.

Heat oil

Pour 2 cups vegetable oil into a heavy skillet or fryer and heat to 350–360°F (175–180°C). Use a thermometer for accuracy.

Batter and fry

Pat hake fillets dry and season lightly with a pinch of salt. Dust each fillet very lightly with a bit of flour (not measured) to help batter adhere. Dip fillets into the batter, allowing excess to drip off, and carefully lower into hot oil. Fry for 3–4 minutes per side (depending on thickness) until batter is golden and crisp and fish flakes easily with a fork. Fry the two fillets side-by-side if your pan allows, otherwise in quick successive batches.

Drain and serve

Remove fried hake to a rack or paper towels to drain. Serve with lemon wedges.

Heat 1 tbs neutral oil in a small skillet over medium-high heat. Score the Vienna sausages lightly if you like and pan-fry for 2–3 minutes per side until nicely browned and heated through. Remove and keep warm.

Arrange family chips on a large platter. Place the 3 regular Russians, 2 hake fillets and 2 Viennas alongside the chips. Sprinkle chopped parsley over the fries if using. Serve immediately with ketchup and mayonnaise on the side and lemon wedges for the hake.