Begin by peeling the Russet potatoes and slicing them into ½” sticks. Place the cut potatoes in a bowl of cold water mixed with ¼ cup of white vinegar, letting them soak for about 30 minutes.

After soaking, drain the potatoes and pat them dry with a kitchen towel to ensure better batter adherence. Heat your vegetable oil in a deep fryer or a heavy pot to 250ºF. Fry the potatoes in small batches for around 5 minutes until they are tender but not browned. Drain them onto paper towels and let them cool.

Raise the oil temperature to 350ºF. Fry the pre-cooked fries again in batches for about 3 minutes until they become golden brown and crispy. Remove them from the oil and season immediately with salt.

While the fries are frying, cut the cod into bite-sized filets, then pat them dry with paper towels to remove excess moisture. Season the fish generously with salt and pepper.

In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1 cup of rice flour, 2 teaspoons of baking powder, and ½ teaspoon of turmeric. Gradually pour in ½ cup of vodka and 1¼ cup of chilled lager beer, mixing just enough to combine.

Heat the oil to 400ºF. Dip each seasoned fish filet into the batter, allowing excess to drip off before gently placing them into the hot oil. Fry in batches for about 3 minutes or until each piece turns a beautiful golden brown.

Once all your fish and fries are cooked, plate them up for a comforting feast. Garnish with lemon wedges to add a fresh zing, and serve with malt vinegar and tartar sauce for dipping.