Method

• 1.
  To make the chips, place potatoes in a bowl, cover with cold water and stand for 30 minutes to remove some of the starch.
• 2.
  Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 140°C on a kitchen thermometer. Drain potatoes and thoroughly pat dry with paper towel. In 5 batches, deep-fry potatoes, turning halfway, for 9 minutes or until potato is blistered but not coloured and small bubbles appear on surface of potato. Remove with a slotted spoon and drain on paper towel, reserving oil. Transfer potato to 2 wire racks set over 2 baking trays and chill for at least 1 hour.
• 3.
  Meanwhile, for the yoghurt tartare, combine all ingredients in a bowl and chill until needed.
• 4.
  To make the batter, whisk flours and baking powder together in a large bowl. Combine honey and vodka, and whisk in. Whisk in beer and stand until needed.

• 5.
  Heat reserved oil to 180°C on a kitchen thermometer. Thoroughly pat dry chilled potatoes with paper towel. In 5 batches, deep-fry potatoes, turning halfway, for 3 minutes or until golden and crisp. Remove with a slotted spoon, drain on paper towel, then season with a pinch of fine table salt.
• 6.
  Place extra rice flour in a shallow bowl. Dust fish lightly in rice flour, then dip in batter, shaking off excess. Working with 3 pieces at a time, deep-fry fish, turning halfway, for 3-4 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel. Serve fish and chips immediately with a generous amount of yoghurt tartare, pickled gherkins and lemon cheeks.