Modern British Fish and Chips with Herbed Tartare

Method

1. Preheat oil in a deep fryer or large pot to 375°F (190°C).
2. In a bowl, mix flour, salt, and pepper. In another bowl, beat eggs and milk.
3. Dip haddock fillets in the egg mixture, then coat with flour mixture.
4. Carefully place haddock in hot oil and fry until golden brown and cooked through.
5. While fish fries, cut potatoes into thin strips and fry until crispy.
6. In a small bowl, mix mayonnaise, chopped dill, capers, and lemon zest for herbed tartare sauce.
7. Serve fish and chips with herbed tartare sauce and lemon wedges.