Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potato strips for about 5-7 minutes or until golden brown. Remove and drain on paper towels, then sprinkle with salt to taste.

Prepare the Fish

Make the Batter

In a bowl, mix the flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the ice-cold water until smooth.

Heat the Oil

In a separate pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Fry the Haddock

Dip the haddock fillets in the batter and carefully lower them into the hot oil. Fry for about 4-5 minutes until golden and cooked through. Remove and drain on paper towels.

Prepare the Tartar Sauce

Mix the Sauce

In a small bowl, combine mayonnaise, chopped dill pickles, lemon juice, and chopped capers. Mix well and refrigerate until ready to serve.

Serve

Plating

Serve the fish alongside the fries and a small bowl of tartar sauce for dipping.