Fish and chips with tempura-battered cod, skin-on fries and a mayonnaise-creme fraiche dipping sauce

Scrub the potatoes under running water, cut off the edges and cut into slices and then batons, skin on.

Wash the batons thoroughly to remove excess starch and store refrigerated in ice water.

Heat the fat to 375F / 190C; drain and pat the potatoes dry and fry 6 minutes.

Drain again and freeze completely, about 3 hours; bag and store frozen for up to six months.

Make a mayonnaise with one egg yolk and the grapeseed oil.

Add lemon juice and creme fraiche; season with salt, pepper and Tabasco; add chili pepper, lemon caviar, green onions or chives and capers. Refrigerate up to three days.

Combine the flour, masa or rice flour, cornstarch and salt for the tempura and freeze it.

When ready to fry, add cold beer or carbonated water; the batter must be extremely cold and the oil very hot.

Cut the cod into sticks about 4.5 by 1 inch (12 by 2.5 cm), season with salt and pepper on all sides and refrigerate.

Coat the fish in the cold batter, shake off the excess and fry about three minutes without overcrowding, so the fat temperature does not drop.

Heat the fat to 390F / 200C and fry the frozen fries well done, without overcrowding; season with salt, pepper and Parmigiano Reggiano.