4 large russet potatoes, scrubbed and rinsed
Vegetable oil, for deep-frying
Kosher salt and freshly ground black pepper
2 cups all-purpose flour, plus 1 cup for dredging
1/2 cup cornstarch
2 tablespoons baking powder
2 egg yolks
1 1/2 cups club soda
1 pound monkfish fillets, cut into strips or pieces
Fresh flat-leaf parsley leaves, for garnish
2 lemons, halved, for serving
Tartar sauce, for serving
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup cornichons, chopped
2 tablespoons capers, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh tarragon
Juice of 1/2 lemon
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