Beer and Vodka-Battered Fish Fingers

 Make the remoulade sauce: mix all ingredients together in a small bowl until thoroughly combined. Season with salt and pepper to taste, then cover the bowl and chill until ready to serve.

Slice the fish into thick strips. Pat fish fillets dry with paper towels, making sure they are thoroughly dry.

Mix together flour, salt, baking powder, vodka, and beer in a bowl. Set aside.

Heat oil in a deep frying pan.

Place all-purpose flour on a plate for dredging. Dredge the fish in flour, then dip into the batter. Gently place the fish in the hot oil and cook until it turns golden brown. Drain on a wire rack or on paper towels. Repeat with remaining fillets.

Serve fish fingers with remoulade sauce, lemon wedges, and French fries, if desired.