In a bowl add flour, cornstarch, garlic powder, onion powder, black pepper, sea salt, baking soda, and water. Stir to combine.
Heat the frying pan used for frying potatoes on medium heat.
Coat the fish with the batter then fry until golden brown.
Store on a cooling rack.
Prepare a frying pan with oil. Turn on the stove on medium heat.
Fry the potatoes until they are a little bit golden brown. Don’t crowd the pan, fry the potatoes in several batches.
Store on a cooling rack and sprinkle with sea salt.
Cut the dill pickle into small dice.
In a small bowl add mayonnaise, dill pickle, sugar, lemon juice, salt and black pepper. Stir to combine.
Serve the fish and chips on plates and tartar sauce on a small serving bowls. Enjoy!