Step 1

Slice the peeled potatoes into ½” (1.3cm) thick planks and cut each plank into ½” (1.3cm) fries. Add the cut fries to a large bowl filled with cold water and the vinegar and let sit for 30 minutes.

Step 2

In a heavy-bottomed pot add enough oil to reach 2” (5cm) up the pan. Heat the oil to 250ºF (130ºC). While the oil heats, drain the fries and pat completely dry. Working in batches, add a handful of the fries to the oil and fry, stirring occasionally, until cooked through, about 5 minutes.

Step 3

Increase the heat. Use tongs to remove the potatoes to a paper towel-lined baking sheet. Repeat with the remaining fries. Let all the fries cool to room temperature then increase the temperature of the oil to 350ºF (180ºC).

Step 4

Fry for a second time and season. Working in batches again, add fries to the oil and fry until golden brown and crispy, about 3 minutes. Remove to a paper towel-lined baking sheet once more to drain and season with salt.

Step 5

Cut the fish into filets. Pat dry with paper towels to remove any excess moisture. Season with salt and pepper and set aside.

Step 6

Return the oil to heat, adding additional oil to the pan if needed. Heat the oil to 400ºF (200ºC).

Step 7

In a large mixing bowl, whisk together the all-purpose flour, rice flour, baking powder and turmeric. Stir in the vodka followed by the lager until just combined.

Step 8

Working a few pieces of fish at a time, add to the batter and turn to coat completely. Remove the fish from the batter one piece at a time, making sure any excess batter drips off.

Step 9

Add to the hot oil and fry, turning once, until crispy, golden brown and just cooked through, about 3 minutes total. Remove from the oil and let drain on a wire rack set over a paper-towel lined baking sheet. Repeat with the remaining fish.

Step 10

Divide the fish and fries among serving plates. Serve with a lemon wedge, tartar sauce and malt vinegar.