Cut the fish into equal-sized pieces and perform a gourmet salting for 5 minutes. The fish should be covered in coarse salt on both sides for the 5 minutes.

Rinse the fish free of salt under cold water.

Pat the fish dry with a clean cloth. Make sure it's well-dried.

Put flour and salt in a bowl and mix together.

Melt the butter, for example, in the microwave.

Pour beer, water, vodka, and melted butter into the bowl with the flour and salt.

Mix everything well until there are no lumps in the batter.

Refrigerate the batter for at least 1 hour before using it.

Whisk egg whites until stiff.

Fold the stiffly beaten egg whites into the batter just before use. The batter is now ready to use.

Scrub the potatoes thoroughly before cutting them into thick sticks.

Boil the potato sticks in water with vinegar for 5 minutes.

Drain the water and lay the potatoes to dry on a clean tea towel, letting them cool a bit.

The fries should be fried in 3 stages: First, heat the deep fryer to 140 degrees Celsius (284 degrees Fahrenheit) and fry the fries for 5 minutes.

Take the fries out and let them dry/cool on a clean tea towel for at least 30 minutes.

Increase the deep fryer to 160 degrees Celsius (320 degrees Fahrenheit) and fry the fries for 2 minutes. Lay them to dry on a tea towel again for at least 30 minutes.

Now increase the deep fryer to 190 degrees Celsius (374 degrees Fahrenheit) and fry the fries for 2-3 minutes until they are golden and crispy.

Drain the fries on a piece of kitchen paper and sprinkle with salt. The fries are now ready for serving.

Put peas, parsley, and garlic into a pot and cover with water.

Boil the peas for 5 minutes.

Drain the water from the boiled peas and pour the peas into a blender.

Blend until smooth.

Season the pea purée with salt, pepper, and lemon. The purée is now ready for serving.

Mix mayonnaise and crème fraîche in a bowl.

Finely chop all ingredients and add them to the mixture.

Season with mustard, salt, and pepper.

Dip the fish pieces in the beignet batter and place them in the deep fryer one at a time. Fry them for 2.5 minutes, and they are ready to serve.

Traditionally, it's served in a cone with tartare sauce at the bottom, fries, and fish on top, and the pea purée in a bowl on the side. If you don’t have cones, you can also serve it as I did here.