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Place the potatoes into a pot of salted cold water. Bring up to a simmer for 10 minutes, or until just tender.
Allow potatoes to completely cool before slicing into 7mm rounds then dust in a little plain flour.
Whisk the plain flour, baking powder, salt and tonic water in a bowl until smooth.
Add in the ice cubes to keep the batter cold.
Heat 2 cups of oil in a pot then lightly coat the potato slices in batter.
Cook in batches for 2 minutes each side, or until puffy and golden. Drop some excess batter in the oil for the scraps.
Drain on paper towel and season with salt.
Mix all the tartare sauce ingredients together until combined.
Serve the scallops piled onto a plate with crispy scraps scattered over the top and tartare sauce on the side. Alternatively serve with malt vinegar on the side.