In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually add the cold sparkling water to create a smooth batter.

Coat the Fish

Dip the lingcod fillets into the tempura batter, ensuring they are fully coated.

Prepare the Fries

Cut and Soak Potatoes

Cut the russet potatoes into thick fries and soak them in cold water for at least 30 minutes to remove excess starch.

Fry the Potatoes

Heat vegetable oil in a deep fryer to 350°F (175°C). Fry the soaked potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.

Fry the Fish

Fry the Lingcod

Using the same oil, carefully place the battered lingcod fillets into the hot oil. Fry until golden brown and cooked through, about 4-5 minutes. Remove and drain on paper towels.

Make the Tartar Sauce

Combine Ingredients

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

Prepare the Slaw

Mix the Slaw

In a large bowl, combine shredded cabbage, shredded kale, grated carrot, apple cider vinegar, olive oil, salt, and pepper. Toss to combine and set aside.