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For potato chips, heat oil in a deep-fryer or large saucepan to 140C. Pat the chips dry in a tea towel and deep-fry in batches without colouring until they blister and small bubbles appear on the surface (9-10 minutes). Drain, place on a wire rack over a tray and refrigerate to dry (1-2 hours).
For yoghurt tartare sauce, combine ingredients and mix well. Refrigerate covered until serving.
For batter, combine flours and baking powder in a large bowl. In a jug, whisk vodka and honey together, then add to flours along with beer and whisk until the batter has the consistency of heavy cream. If it becomes too thick add a little more beer.
Preheat oven to 120C and heat oil to 180C. Deep-fry chips in batches until very crisp and golden (5-6 minutes; be careful, hot oil may spit). Drain on paper towels and season with fine table salt. Place in oven on an oven tray lined with baking paper while you fry the fish.
Dust fish lightly in rice flour, shake off excess and coat in batter. Fry fish in the oil in batches until golden brown (2-3 minutes; you may need to turn fish over midway so it colours evenly). Drain on paper towels and season. Serve fish and chips with yoghurt tartare, pickles and lemons.