First off, if you need to remove the skin from your fish, here’s how ya do it. Grab a sharp, thin knife and pat your fish dry with kitchen towels. Lay the fillet skin side down on your cutting board with the tail towards you.

Now, slide the knife under the flesh and as close to the skin as you can. Grab onto the end of the tail and carefully run your knife away from you, between the flesh and the skin, angled ever so slightly toward the board. Take your time and shimmy off the skin. Cut the fillet into your desired portions, we shoot for 100-110g.

Mix together the salt and sugar and sprinkle each portion with a fine dusting. Lay out on a tray and pop into the fridge for 45-60 mins, until the surface of the fish looks wet and the flesh has firmed up.

Peel the potatoes and cut into chunky-ish chips. Rinse the excess starch from the chips and place in a large pan. Cover with fresh cold water and season generously with salt. Set over a medium heat and gently bring to the boil. Reduce the heat to a bare simmer and cook the chips for 8-9 mins, checking regularly, until they’re cooked through and starting to ruffle around the edges.

Very carefully remove them from the water and lay out on a tray or wire rack to steam dry. If you have time, pop them in the fridge for 20-30 mins to set. This will make them easier to fry without breaking them later.

Once the fish is ready, rinse under icy cold water and pat dry with kitchen paper. Set aside.

To make the batter whisk together the rice flour, plain flour, baking powder and sugar. Combine the vodka and beer in a jug.

Add the oil and beef dripping to a large saucepan and bring to 170°C. Carefully lower your chips, working in batches, and cook for 7-8 mins until golden brown and super crunchy. Keep these warm in a low oven (120°C) while you fry the fish.

To finish the batter, gradually whisk the vodka and beer into the dry mix.

Working in batches, dust the fish in a bit of extra rice flour and dunk straight into the batter. Lift out and let the excess drip off. Gently lay into the hot oil, cook for 3-4 mins a side until golden brown and super crispy. Drain on kitchen paper and season with plenty of fine sea salt. Repeat with the remaining portions.

Pile your fish and chips onto plates and serve with tartar sauce, fresh lemon, ketchup, plenty of mushy peas and of course, malt vinegar.