Peel and cut the potatoes into ¼-inch-thick sticks.

Place the potatoes in a large bowl and cover them completely with cold water. Let soak for 10 minutes to remove excess starch.

Make the Tartar Sauce: In a small bowl, mix mayonnaise, sweet relish, capers, and lemon juice.

Season with salt and black pepper to taste.

Cover and refrigerate until ready to use.

Blanch the Fries: Oven method: Preheat the oven to 350°F (175°C). Place the fries on a parchment-lined baking sheet and bake until tender, about 15-20 minutes.

Oil method: Heat the oil to 300°F (150°C) in a deep fryer or Dutch oven. Fry the potatoes in small batches until softened, about 6-10 minutes.

Once the fries are soft, remove them and set them aside to cool. Increase the oil temperature to 375°F (190°C) for final frying.

Prepare the Fish Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, paprika, salt, and black pepper.

Gradually add the beer (or club soda), stirring gently until a thick batter forms. Small lumps are okay.

Final Frying - French Fries: Once the oil reaches 375°F (190°C), fry the blanched potatoes in small batches until golden brown and crispy.

Remove the fries and place them on a paper towel-lined bowl. Immediately season with salt.

Fry the Fish:Dip each piece of fish into the batter, ensuring full coverage. Let excess batter drip off.

Carefully lower the fish into the hot oil, frying in small batches.

Cook, turning occasionally, until golden brown and crispy, about 6-8 minutes.

Ensure the fish reaches an internal temperature of 140°F (60°C) for safe consumption.

Transfer to a paper towel-lined plate and season immediately with salt.

Serve: Plate the crispy fish alongside golden French fries.

Serve with tartar sauce, lemon wedges, ketchup, and a refreshing glass of cold light beer.