Put a large metal bowl into the freezer – you’ll use this for making the batter later. Preheat the oven to 200°C/180°C fan/gas mark 6.

First, make the chips. In a large pan, bring the chicken stock (2 litre) to the boil. Meanwhile, put the Maris Piper potato (4) into a colander and rinse under running water for a few minutes, or until the water runs clear.

Put the chips into the pan of boiling stock and cook for 8-10 mins, or until just tender. Drain in a colander and shake gently to roughen the edges.

Transfer the chips to a large baking tray and dot over the duck fat (2 tablespoon). Sprinkle with the rosemary (4 sprig) and season, then cook for 40-45 minutes, turning halfway through.

Meanwhile, divide the mayonnaise with extra virgin olive oil (400 gram) between two bowls. Mix one with the zest and juice of ½ the lemon (1) and add the rest of the lemon juice, kimchi (3 tablespoon), gherkin (3) and parsley (1 handful) to the other. Stir and refrigerate until you are ready to serve.

To make the fish, pat the cod fillet (4) dry with kitchen paper and coat with the seasoned cornflour (100 gram), dusting off any excess.

Preheat a generous glug of oil (enough to deep-fry the fish) to 175°C-180°C in either a deep fat fryer or large pan.

Put the dry ingredients for the fish, along with a good sprinkle of salt and freshly ground black pepper, into the metal bowl you’ve been keeping in the freezer. Whisk in the helles lager (75 millilitre) and vodka (150 millilitre).

Using tongs to hold the fish, coat each fillet in the batter, then gently lower into the pan with the hot oil, holding onto them for the first 30 seconds or so to prevent them sinking to the bottom and sticking. Cook the fillets two at a time, frying for around 5 minutes until golden brown and cooked through.

Serve each piece of fish with some of the chips, lemon mayo, kimchi mayo, watercress (1 bag) and a lemon (1).