Cost Breakdown

Critical Success Points

• • Double‑fry the chips (first low‑temp, then high‑temp)
• • Maintain precise oil temperatures (150 °C then 180 °C)
• • Achieve ribbon‑like batter consistency with beer and vodka
• • Salt the fish and let rest for 1 hour before frying
• • Remove all pin‑bones from the cod

Safety Warnings

• • Hot oil can cause severe burns – use a deep‑fat fryer or heavy pot with a stable base.
• • Never leave heating oil unattended; temperature can rise quickly.
• • Handle raw fish with clean hands and sanitize surfaces to avoid cross‑contamination.