Peel the potatoes and cut them into thick strips. Rinse in cold water and pat dry. Preheat oil in a deep fryer or large pot to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then season with salt.

Prepare the Batter

In a bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold beer or sparkling water until smooth.

Fry the Fish

Dip each fish fillet into the batter, allowing excess to drip off. Carefully place in hot oil and fry for 4-5 minutes or until golden and cooked through. Remove and drain on paper towels.

Tartar Sauce Preparation

Make the Tartar Sauce

In a bowl, combine mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, salt, and pepper. Mix well and adjust seasoning to taste.

Coleslaw Preparation

Prepare the Coleslaw

In a large bowl, combine shredded cabbage and grated carrot. In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine. Adjust seasoning to taste.