Tip the plain flour, rice flour and baking powder into a bowl.

Put the honey and vodka into a jug, stir and add to the flour to create a batter mix.

Stir the lager into the batter until just combined.

Transfer the batter to a jug, then pour it into a syphon.

Charge the syphon with three CO₂ charges and put it in the fridge for a minimum of 30 minutes.

Heat enough groundnut oil to cover the fish in a large pan or casserole to 220°C.

Rinse the turbot fillets and dry them with kitchen paper. Season well, then dust with rice flour.

Shake the syphon vigorously, then squirt the batter into a medium-sized bowl.

Dip the fillet into the foamy batter and lower it into the hot oil.

Drizzle a little extra batter over the fish as it fries.

When the fish turns a light golden brown, turn it over and drizzle more batter on top.

Remove the fish from the oil when it has coloured to a deeper golden brown.

Check the fish is cooked with a digital thermometer.

Serve with lemon.

Wash and peel the potatoes, then cut them into chips about 1.5cm thick.

Place them in a bowl under cold running water for 2-3 minutes to rinse off some of the starch.

Bring a large pan of salted water to the boil, add the chips, and simmer until they have almost broken up.

Using a slotted spoon, lift the potatoes out of the water and place on a cake rack.

Leave to cool, then put in the fridge until cold.

Pour enough oil to cover the chips into a deep-fat fryer and heat to 130°C.

Plunge in the chips and allow them to cook until they take on a dry appearance.

Remove the chips and drain off the excess fat.

Reheat the oil to 190°C and plunge in the chips until golden brown.

Drain the chips, season well with a mixture of table and sea salt, then pile next to the fish.

Decant some pickling juice from a jar of pickled onions into an atomiser and squirt it on the fish and chips.