Fish and Chips with Chinese Black Vinegar Aioli

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Canola oil, for frying

1 large taro, peeled, julienned (French fries), soaking in ice water

2 sweet potatoes, peeled, julienned (French fries), soaking in ice water

2 large baking potatoes, like russets, julienned (French fries), soaking in ice water

2 cups rice flour

1/2 teaspoon ground white pepper

1 teaspoon sesame seed oil

2 tablespoons white sesame seeds

2 bottles very cold English Bitter

2 pounds cod fillet, cut into long 2-3 ounce pieces

Fleur de sel, for seasoning

BLACK VINEGAR AIOLI:

2 egg yolks*

1/2 tablespoon minced garlic

2 cups canola oil

1/4 cup Chinese vinegar

1/4 cup balsamic vinegar

Salt and black pepper, to taste

1/4 cup chopped chives, save a little for garnish

Seasoned salt (3 parts salt, 1 part ground toasted cumin, 1 part ground toasted coriander, 1/2 part ground Thai bird chiles)