Make the batter

• In a bowl, mix the flour with salt, black pepper, garlic powder, paprika and the optional cayenne.
• Gradually whisk in the cold sparkling water or beer until you get a smooth, thick batter.
• Let the batter rest.

Prepare the chips

• Peel the potatoes and cut them into thick chips.
• Boil them until just tender, holding their shape but soft at the edges.
• Drain carefully and let them steam dry so they crisp up later.

First fry the chips

• Preheat the oil for deep frying.
• Fry the chips until soft but not colored.
• Remove and drain on paper towels.

Fry the fish

• Heat the oil for deep frying.
• Pat the fish dry and dust with flour so the batter sticks.
• Dip the fish into the batter, let the excess drip off and carefully place it into the hot oil.
• Fry, turning once, until golden and crispy, then drain on paper towels.

Second fry the chips

• Once the chips have cooled a little, fry them again until golden and crispy.
• Drain and sprinkle with salt.

Make the tartar sauce

• Mix the finely chopped pickles, onion and dill with the mayonnaise and mustard.
• Season with salt, black pepper and garlic powder.

Serve

• Serve the fried fish with the hot chips and tartar sauce.