Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Drain and dry the soaked potatoes, then fry them in batches until golden brown and crispy, about 5-6 minutes. Remove with a slotted spoon and season with salt.

Cole Slaw

Mix the Slaw

In a large bowl, combine shredded cabbage and grated carrot. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour over the cabbage mixture and toss to combine. Refrigerate for at least 30 minutes.

Fish

Prepare the Batter

In a bowl, mix together flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold beer or sparkling water until the batter is smooth.

Fry the Fish

Heat oil in the same pot used for the fries to 375°F (190°C). Dip fish fillets into the batter, allowing excess to drip off, and carefully place them in the hot oil. Fry until golden brown, about 4-5 minutes, then remove and drain on paper towels.

Tartar Sauce

Combine Ingredients

In a small bowl, mix together mayonnaise, dill pickles, capers, lemon juice, salt, and black pepper. Adjust seasoning to taste.