Beer battered hake goujons, tartare sauce & pickled pink onions - Sarson's

Ingredients

• 250ml Sarson’s malt vinegar
• 100ml water
• 50g sugar
• 2 Tsp sea salt
• 2 bay leaves
• 1 stick of cinnamon
• 5 black peppercorns
• 2 red onions, sliced
• 220g skinless hake, haddock or cod fillets, cut into strips
• 100g plain flour
• 50g cornflour
• Pinch of salt
• Grinding of white pepper
• ½ tsp of smoked paprika
• Tsp ground turmeric
• 200ml cold pale ale or lager
• 2 red-skinned or maris piper potatoes, skin left on, cut into chips
• Sarson’s malt vinegar, for splashing
• 1 litre vegetable oil, for frying
• 100g mayonnaise
• 20g natural yoghurt
• 1 tsp Dijon mustard
• 100g sweet pickled cornichons, finely chopped
• 15g capers, finely chopped
• 2 tbsp dill, chopped
• Squeeze of lemon juice
• Salt and freshly ground white pepper