Place cut potatoes in a bowl, cover with cold water and add white vinegar. Soak for 30 minutes (or up to 2 hours) in the refrigerator to firm them and help remove starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Heat oil in a deep pot or fryer to 325°F (160°C). Fry the potatoes in batches for 4–6 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry par-cooked potatoes in batches again for 2–3 minutes or until golden and crisp. Drain on paper towels and immediately season with salt to taste.

Tartare Sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tsp chopped capers, 1 tbsp chopped fresh parsley, 1 tbsp lemon juice and 1/2 tsp Dijon mustard.

Season with salt and freshly ground black pepper to taste. Mix well and chill in refrigerator while preparing fish to let flavors meld.

Coleslaw

In a large bowl combine 2 cups shredded green cabbage, 1/2 cup grated carrot and 2 tbsp finely sliced red onion.

In a small bowl whisk together 1/4 cup mayonnaise, 1 tbsp apple cider vinegar and 1 tsp sugar until smooth. Season with salt and pepper to taste.

Pour dressing over cabbage mixture and toss to combine. Chill for 15–30 minutes before serving for best flavor.

Beer-Battered Cod

Pat the cod fillets dry with paper towels and season lightly with a pinch of salt and a little black pepper.

In a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper.

In a separate bowl whisk the beaten egg into 1 cup cold beer (or sparkling water).

Pour the wet mixture into the dry ingredients and whisk gently until just combined. Batter should be thick enough to coat the back of a spoon; if too thick add 1–2 tbsp cold beer, if too thin add a little flour. Chill batter 10 minutes while oil heats.

Lightly dust each cod fillet in 1/2 cup flour (keeps batter adhering).

Heat oil in a deep pot or fryer to 350–360°F (175–180°C). Use a thermometer to maintain temperature.

Working one piece at a time, dip floured fillet into the batter, letting excess drip off, then carefully lower into hot oil. Fry for 5–7 minutes (depending on thickness) until batter is golden brown and fish registers 145°F (63°C) or flakes easily.

Remove fish to a wire rack or paper towels to drain briefly. Keep warm in a low oven (200°F / 95°C) if frying in batches.

Serve two battered cod pieces with a generous portion of fries, a scoop of coleslaw, a ramekin of tartare sauce and lemon wedges.