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Peel the potatoes and cut them into a "chunky chip" type shape, then leave in a bowl of cold water for 10-15 minutes to release all the starch and par boil them for 10 minutes until soft. Leave on the side and pat them dry with some tissue paper.
Season the haddock fillets with salt and pepper and set aside, then make your dry batter with flour, turmeric, garlic, salt and pepper and coat each fillet with it
Once all fillets are coated, add some baking powder and sparkling water into the batter and whisk until lump free
Carefully place each fillet into the batter and make sure its coated well, then place into a large pan of hot oil (should be around 180degrees) and fry the fish on both sides for about 5 minutes until golden, once fried leave on baking rack and then place it on some kitchen towel so the excess oil can soak up
In the same oil, cook your chips until they look golden and are soft inside, then toss them in some vinegar and rock salt
Serve with some Tartar Sauce
ENJOY