My version of fish n chips, featuring a unique blend of flavors including dehydrated ketchup, smoked tartar sauce, and malt vinegar gel, bringing together fried cod and potatoes with pickled sea asparagus.
1: Dehydrate the ketchup for 3 days.
2: Smoke the ancho chili to create tartar sauce.
3: Prepare the malt vinegar gel.
4: Fry the cod and potatoes until golden brown.
5: Serve with pickled sea asparagus.
