Combine all ingredients for the tartare sauce in a bowl. Season with salt and black pepper to taste. Mix well.

Add the peeled and sliced potato wedges in a large pot of salted water. Bring to a boil, then simmer for 8-10 minutes to par cook. Use a slotted spoon to transfer to a wire rack or cloth/paper towel lined plate. Let steam for 10 minutes.

Bring a large skillet filled with 3-4" of neutral frying oil to 350F, until glistening.

Working in small batches, fry the potatoes wedges for 5-7 minutes, until lightly golden. Use a slotted spoon to transfer to a paper towel lined baking rack. Once all potato wedges have had their first frying, work in small batches again to fry an additional 3-4 minutes, until deeply golden and crispy. Transfer to the paper towel lined rack or plate to garnish with flaky sea salt.

In a large bowl, combine the flour, potato starch, baking powder, salt, paprika, and curry powder. Mix well. Gradually whisk in the ginger beer until a smooth, thick batter.

Sprinkle flour over the sliced into strips. Shake off to remove any excess, then dredge in the batter until well-coated. Add to the frying oil that you used for the chips.

Fry for 5-6 minutes, until all sides are deeply golden. Remove with tongs to a paper towel lined plate to drain any excess oils.

Enjoy the fried fish warm with the crispy chips, homemade tartare sauce, and lemon wedges!