Fish & Chips with Homemade Tartar

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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

Tartar Sauce:

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