Classic British Fish and Chips

Ingredients

Four 6-ounce (170 g) white-fleshed fish fillets, such as cod or haddock
1 teaspoon Diamond Crystal kosher salt, plus more for brining; for table salt, use half as much by volume
6 3/4 ounces all-purpose flour (192 g; 1 1/2 cups), divided
2 1/2 ounces (71 g; 1/2 cup) rice flour
1 1/2 teaspoons baking powder
1 cup (240 ml) light, crisp lager, preferably Narragansett
1/4 cup (60 ml) vodka
2 quarts (1.9 L) neutral oil, such as canola or vegetable
Malt vinegar, placed in a spray bottle
1 recipe British chips
Tartar sauce, homemade or store-bought (optional)

Using paper towels, pat fish fillets dry and lightly season each fillet all over with salt. Place fish fillets on a wire rack set in a 13- by 18-inch rimmed baking sheet and refrigerate uncovered to dry out exterior, at least 4 hours and up to 8 hours.
When ready to cook, set a wire rack inside a 13- by 18-inch rimmed baking sheet. Fill a large Dutch oven with oil and heat over medium until it registers 350ºF (177ºC) on an instant-read or deep-fry thermometer. Place 1 cup (4 1/2 ounces) all-purpose flour in a large bowl; add fish and toss to evenly coat; set aside.
For the Batter: In a medium bowl, whisk 1/2 cup (2 1/4 ounces) all-purpose flour, rice flour, baking powder, and 1 teaspoon Diamond Crystal kosher salt to combine. Add lager and vodka, whisking until just combined. Transfer fish to batter and turn to coat.
Working with one piece at a time, pick up fillet and allow excess batter to drip back into bowl. Carefully lower fish into the oil and cook until bottom is golden brown, about 2 minutes. Use tongs or a spider skimmer to turn the fish and cook until other side is golden brown and crisp, 2 to 3 minutes. Transfer to prepared wire rack. Season immediately with salt and spritz generously with malt vinegar. Repeat with remaining fish. Serve with British chips and tartar sauce, if desired.

13- by 18-inch rimmed baking sheet, wire rack, instant-read or deep-fry thermometer, whisk, spider skimmer or tongs