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

Preparing the Prawns

Coat the Prawns

In a shallow bowl, mix flour, salt, and black pepper. In another bowl, beat the eggs. In a third bowl, place the panko breadcrumbs. Dip each prawn first into the flour, then the eggs, and finally coat with panko breadcrumbs.

Fry the Prawns

In the same oil used for the chips, heat to 180°C (356°F). Fry the prawns in batches until golden and crispy, about 3-4 minutes. Drain on paper towels.

Making the Tartar Sauce

Mix the Sauce

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

Serving

Plate the Dish

Arrange the chips on a plate, top with crispy prawns, serve with tartar sauce and lemon wedges.