Peel and cut the potatoes into thick strips. Rinse in cold water, then dry thoroughly. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-6 minutes. Remove and drain on paper towels, seasoning with salt to taste.

Making the Tartar Sauce

Combine Ingredients

In a bowl, mix together mayonnaise, dill pickles, capers, lemon juice, and parsley until well combined. Adjust seasoning to taste.

Frying the Fish

Prepare the Batter

In a bowl, whisk together gluten-free flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold sparkling water until a smooth batter forms.

Fry the Fish

Heat oil in a deep fryer or large pot to 350°F (175°C). Dip each cod fillet into the batter, allowing excess to drip off, then carefully place in the hot oil. Fry for about 4-5 minutes, or until golden brown and cooked through. Remove and drain on paper towels.

Serving

Plate the Dish

Serve the crispy fish with hot fries on the side. Add a generous dollop of tartar sauce and garnish with fresh lemon wedges.