In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and cold sparkling water. Whisk until the batter is smooth and free of lumps.

Heat the Oil

In a deep frying pan or pot, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).

Coat the Fish

Dip each cod fillet into the batter, ensuring it is fully coated.

Fry the Fish

Carefully place the battered fish into the hot oil. Fry for about 5-6 minutes or until golden brown and crispy. Remove and drain on paper towels.

Preparing the Chips

Cut the Potatoes

Peel the russet potatoes and cut them into thick fries, about 1/2 inch wide.

Soak the Fries

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

Fry the Chips

Heat 4 cups of vegetable oil in a separate pan over medium-high heat. Drain and pat dry the soaked potatoes. Fry in batches for about 5-7 minutes until golden and crispy. Remove and drain on paper towels.

Making the Tartar Sauce

Mix Ingredients

In a small bowl, combine the mayonnaise, finely chopped dill pickles, lemon juice, and chopped fresh dill. Stir until well combined.