Instructions: To make the Aioli: In a medium skillet, heat 2 tablespoons oil over medium heat. Add almonds, potato, onion, garlic, and thyme. Cook, stirring frequently, until fragrant and golden brown, about 6 minutes. Transfer to a blender and puree, adding enough water to make the mixture smooth. Add egg yolks and mustard. With machine running, slowly add remaining olive oil and blend until smooth. Season with Tabasco, salt, pepper, and lime juice. (Makes 2 cups)

To make the Tempura Fries: Using a vegetable peeler, peel and cut potatoes into 3 1/2- by 1/2-inch pieces. Transfer pieces to a large bowl. Run potatoes under cold water until the water runs clear, about 10 minutes. In a small bowl, combine panko and cornflakes; set aside.

In a deep pot, heat 3 inches oil over medium-high heat until it reaches between 280 and 300 degrees on a deep-frying thermometer. Drain potatoes in a colander. Pat dry with a kitchen towel. Add potatoes to hot oil in batches and fry for 2 minutes. Drain on a paper towel-lined baking sheet. Transfer to a freezer until well chilled.

Remove chilled potatoes from freezer and coat with beaten eggs and then panko mixture. Reheat the oil over medium-high heat until it reaches 360 degrees. Add potatoes in batches and fry until golden brown, 3 to 4 minutes. Drain on a clean paper towel-lined baking sheet. Season with salt and pepper. Serve immediately.

To make the Fish: In a deep pot, heat 3 inches of oil over medium-high heat until it registers 360 degrees on a deep-frying thermometer. In a medium bowl, combine dill, beer, soy sauce, lime juice, salt, and pepper. In another medium bowl, whisk together flour, cornstarch, and baking powder. Carefully pour the beer mixture into the flour mixture, and stir until combined. Chill batter in refrigerator, about 20 minutes.

Pat fish dry with paper towels. Dredge fish lightly in flour. Remove batter from refrigerator. Coat each piece of fish, one by one, with the chilled batter. Transfer immediately to the hot oil in batches. Fry until just lightly golden, 2 to 3 minutes. Using a slotted spoon or tongs, gently transfer to a paper towel-lined baking sheet to drain, about 2 minutes.

Return fish to the hot oil, and fry again until golden brown. The cooking time will vary depending on the variety of fish. Drain on a clean paper towel-lined baking sheet, and season with salt and pepper. Serve immediately with lemon and lime wedges, tempura fries, and aioli.

This recipe yields 4 to 6 servings.

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