Icelandic Fried Fish (Gabi Rossi's Version) with Special Sauce

Season the cod fillets with salt and the Sicilian lemon zest.

Prepare the wet batter by mixing the beer, vodka, 1.5 cups of the all-purpose flour, the baking powder, and a pinch of salt. Adjust consistency by adding more beer if it's too thick or more flour if it's too thin.

In a separate dish, mix the remaining 1 cup of all-purpose flour with the smoked paprika and onion powder to create the coating mixture.

Dredge the fish first in the dry flour mixture (step 3) and then dip it into the wet batter (step 2).

Fry the fish fillets in hot oil, using two Forks to handle carefully. Fry until golden brown on both sides.

Prepare the sauce by blending the 200g of mayonnaise, chopped fresh herbs, diced onion, pickle relish, juice of half a lemon, salt, and pepper to taste in a blender or food processor until smooth.

Transfer the sauce to serving containers, such as a thematic boat, if desired.

Assemble the dish by placing the fried fish fillets (and optional French fries) in the serving vessel. Place the sauce on the side, season with a little salt and pepper, and finish with fresh thyme.