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Start by making your tartar sauce. Get the labneh into a large mixing bowl.
Finely chop the cornichons, shallots and capers and beat into the labneh. Chop the herbs and lob those in too. Finish with plenty of black pepper, salt, lemon zest and juice. Set aside.
Pat your fish dry, remove the skin and cut into fingers.
Whisk together the rice flour, plain flour, baking powder and sugar.
Add the oil to a large saucepan and bring to 190°C.
To finish the batter, gradually whisk the vodka and beer into the dry mix.
Working in batches, dust the fish fingers in a bit of extra rice flour and dunk into the batter. Lift out and let the excess drip off.
Gently lay the fingers into the hot oil, cook for 3-4 mins until golden brown and super crispy.
Drain on kitchen paper and season with plenty of fine sea salt.
Toast the buns and add a dollop of tartar to the top and bottom. Chuck in a couple of fish fingers and a few lettuce leaves. Get stuck in.