Crispy GlutenFree Fish and Chips Proper Chippy Tea

Ingredients

• 2 large Maris Piper potatoes (about 600g/21 oz), peeled and cut into chunky chips (approx. 1.5cm / 0.5 inch thick)
• 2 tbsp sunflower oil, for frying (plus extra for greasing the baking sheet)
• Sea salt and freshly ground black pepper, to taste
• 150g (1 cup + 2 tbsp) gluten-free all-purpose flour blend (containing xanthan gum - if not, add 1/2 tsp xanthan gum)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp white pepper
• 200ml (3/4 cup + 1 tbsp) ice-cold sparkling water (or club soda)
• 1 tbsp apple cider vinegar
• 2 tbsp vodka (optional, but helps with crispness!)
• 2 x 175g (6 oz) cod fillets, skinless and boneless, patted dry
• Sunflower oil, for deep frying (approx. 1 litre / 4 cups)
• Lemon wedges
• Malt vinegar
• Tartar sauce