a. Fill a deep fryer or a large, deep pot with frying oil, ensuring there's enough for submersion.

b. Heat the oil to 350°F (175°C) over medium-high heat.

a. In a bowl, combine 10 oz. flour, 1 tsp smoked paprika, and 1/2 tsp onion powder.

b. Mix the ingredients thoroughly to create the spice blend.

a. In a separate bowl, combine 16 oz flour, 2 tsp salt, and 2 tsp baking soda.

b. Add 2 oz vodka to the dry ingredients.

c. Gradually pour in 1 bottle of beer while whisking until a smooth batter forms.

d. Set the batter aside for a few minutes to rest.

a. Cut 3 lbs of cod loins into individual serving-sized pieces.

b. Season the cod pieces with salt to taste and a sprinkle of lemon zest.

a. In a mixing bowl, combine 10 oz mayonnaise and 2 oz diced pickles.

b. Add 1 tbsp finely chopped shallots and the juice of ½ lemon.

c. Stir in 2 tbsp finely chopped dill and season with sea salt and pepper to taste.

d. Mix the ingredients thoroughly, then refrigerate the tartar sauce until needed.

a. Dip each cod piece into the spice blend, ensuring even coating.

b. Shake off any excess spice blend.

c. Dip the spiced cod into the prepared batter, making sure it's fully coated.

a. Carefully place the coated cod pieces into the hot oil, a few at a time.

b. Fry until the cod turns golden brown and crispy, usually for about 4-6 minutes.

c. Remove the cod from the oil and let it drain on a paper towel-lined plate.

d. While the cod is frying, you can also fry some potato wedges until they're golden and crispy.

e. Drain the potato wedges on a separate paper towel-lined plate.

a. Arrange the fried cod and potato wedges on serving plates.

b. Serve with the prepared tartar sauce on the side.

c. Enjoy your Icelandic Fish and Chips!