Crispy Fish and Chips

• 1 3/4 cups all-purpose flour (200 g)
• 1 1/3 cups white rice flour, plus extra for dusting (200 g)
• 1 teaspoon baking powder
• 1 tablespoon honey
• 1 1/4 cups vodka (300 ml)
• 1 1/4 cups light beer (300 ml)
• 8 cups peanut oil (for frying) (2 l)
• 14 oz cod (400 g)
• Salt and freshly ground black pepper

- For the chips:

• 1 1/3 lbs Arran Victory or Maris Piper potatoes (600 g)
• 8 cups peanut oil (for frying) (2 l)
• Salt to taste

• Start with the batter. In a bowl, combine the flours, baking powder, honey, vodka, beer, and a pinch of salt. Mix and let it rest in the refrigerator for 30 minutes.
• Take the cod, remove the skin and any bones, and cut it into pieces about 1.5 oz (40 g) each.
• Peel the potatoes and cut them into sticks. Rinse them under cold water for 20 minutes to remove the starch. After 20 minutes, dry them with a cloth and fry at 320°F (160°C). Drain and let them rest.
• Take the cod, coat it in flour and then in the batter. Fry at 340°F (170°C) until golden, about 3-4 minutes. Drain.
• Fry the potatoes again until they are golden and crispy.
• Plate the cod and chips as desired, season with salt, and serve with tartar sauce.