In a mixing bowl, combine shredded cabbage, grated carrot, mayonnaise, lemon juice, and salt and pepper to taste. Mix well and refrigerate until serving.

Prepare the Frites

Peel and cut the potatoes into thin strips. Rinse in cold water and pat dry. Heat vegetable 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. Drain on paper towels and season with salt.

Make the Batter

In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually add the PBR beer, whisking until smooth.

Fry the Haddock

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

Make the Tartar Sauce

In a small bowl, combine mayonnaise, chopped anchovy fillets, lemon juice, dill pickles, and salt and pepper to taste. Mix well.

Serve

Plate the fish and chips with a side of slaw and serve the tartar sauce on the side.