Peel and slice potatoes into thick batons
Soak potatoes in cold water
Blanch potatoes with baking soda, salt, and vinegar
Cool and dry the chips completely
Fry chips at 350°F until lightly golden brown
Place chips in the fridge
Combine mayo, minced shallots, dill, chives, chopped capers, pickles, lemon zest, lemon juice, and mustard to make tartar sauce
Chill tartar sauce
Season cod with salt and white pepper
Combine all-purpose flour, rice flour, baking powder, vodka, and cold lager to make batter
Dredge cod with flour
Dip cod in batter
Deep fry cod at 350°F, drizzling batter on top
Season fried cod with salt
Raise heat to 375°F and deep fry chips for a few more minutes
Season chips with salt
Plate with malt vinegar and tartar sauce
