Fish and Chips

5 litres 160 fl oz/20 cups cottonseed or sunflower oil for deep-frying
4 skinless, boneless butterflied yellow-eye mullet, ling cod, haddock, or pollock fillets head and tail on
215 g 7½ oz/ 1½ cups self-raising flour
400 g 14 oz/2¼ cups rice flour plus extra for dusting
2 teaspoons baking powder
2 tablespoons honey
345 ml 11½ fl oz vodka (37% proof)
550 ml 18½ fl oz beer

Whisk the flours and baking powder together in a large bowl.
Mix the honey and vodka together well, then pour into the flour mix. Add the beer and whisk together. Chill until needed.
Dust the fish lightly in a little rice flour first, then coat in the batter and carefuiiy lower into the hot oil. Deep-fry for 2 minutes, or until very crisp. You may need to turn the fish over midway through for even colouring. Remove and drain on a wire rack set in a tray.