Prep potatoes

Slice peeled potatoes into ½” thick planks & cut each plank into ½” fries. Add the cut fries to a large bowl filled with cold water &  vinegar & let sit for 30 min.


Fry the fries once

In a heavy-bottomed pot or Dutch oven add enough oil to reach 2”. Heat oil to 250ºF. While oil heats, drain fries & pat dry. In batches, add a handful of fries & fry, stirring occasionally, until cooked through (~5 min).


Increase oil temperature

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


Fry fries a second time

Fry for a 2nd time & season. Working in batches again, add fries to oil & fry until golden brown & crispy (~3 min). Remove to a paper towel-lined baking sheet once more to drain & season with salt.


Prep the fish

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


Make beer batter

Return oil to heat, adding addtl. oil to the pan if needed. Heat the oil to 400ºF. In a mixing bowl, whisk together all-purpose flour, rice flour, baking powder & turmeric. Stir vodka followed by lager into the flour mixture until just combined.


Coat fish in batter

Working a few pieces of fish at a time, dip fish fillets in batter & turn to coat completely. Remove fish from batter one at a time, making sure excess batter drips off.


Fry fish

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



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