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To make the tartar sauce, put the mayonnaise, pickle, lemon juice and zest, capers, parsley, chives, scallions, and shallots in a bowl and mix until well combined.
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Season the tartar sauce with salt and pepper to taste.
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Transfer it to a plastic container or glass jar, and refrigerate until ready to use.
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To make the Homemade Mayonnaise:
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To make the mayonnaise by hand, whisk the egg yolks with a few drops of lemon juice and the mustard in a nonreactive mixing bowl.
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Start to form a stable emulsion by adding a little of the oil, a few drops at a time, while whisking vigorously.
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Continue adding the oil in a thin streamyou want to do this slowly to ensure that the oil is fully emulsified into the yolks from the get-go.
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Once youve incorporated about 1 cup of the oil (the mixture should be very thick at this point), add 1 tablespoon water and a few more drops of lemon juice.
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Season with the salt and pepper, and then continue to slowly add the remaining 1/2 cup oil while whisking vigorously.
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Transfer the mayonnaise to a glass jar or plastic container and refrigerate until ready to use.
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To make the mayonnaise in a food processor, put 1 tablespoon water, the egg yolks, a few drops of lemon juice, and the mustard in the processor.
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With the processor running, gradually add a few drops of the oil.
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Continue adding the oil in a thin streamyou want to do this slowly to ensure that the oil is fully emulsified into the yolks from the get-go.
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Once youve incorporated about 1 cup of the oil (the mixture should be very thick at this point), add another tablespoon of water and a few more drops of lemon juice.
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Season with the salt and pepper, and continue to slowly add the remaining 1/2 cup oil while the processor is still running on high speed.
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Transfer the mayonnaise to a glass jar or plastic container and refrigerate until ready to use.
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The mayonnaise will keep for up to 3 days under refrigeration.
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To make the chips, adjust the oven rack to the middle position and preheat the oven to 350F.
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Wash and scrub the potatoes.
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Place them on a baking sheet and bake them until they can be easily pierced with a paring knife, 45 minutes to 1 hour.
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Remove the potatoes from the oven, let them cool to room temperature, and then refrigerate them for at least 30 minutes.
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Cut each potato in half lengthwise, and laying the potato half on its flat side, cut it lengthwise into 3 wedges.
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Fill a large pot with oil about 2 inches deep.
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Heat the oil over medium-high heat until it reaches 375F on a deep-fry thermometer.
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Working in batches, fry the potatoes until theyre golden brown, about 3 minutes.
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Drain them on a plate lined with paper towels, and then season them generously with salt and pepper.
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Sprinkle with the minced parsley, chives, and scallions.
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Reserve the chips in a warm spot.
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For the fish, combine the breadcrumbs, grated Pecorino, parsley, and thyme in a food processor and pulse until the mixture resembles a very fine meal.
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To make the fish:
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Season both sides of the fish fillets generously with salt and pepper.
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Put the flour, egg, and the breadcrumb mixture in separate shallow bowls.
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Dredge each fillet in flour and tap off the excess.
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Then dip in the beaten egg and let the excess run off.
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Finally coat it with breadcrumbs, making sure the surface is completely coated.
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Set the fillets aside on a plate.
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Heat a cast-iron skillet over medium-high heat, and drizzle the oil into it.
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Add the butter, and wait until it melts.
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Without overcrowding, fry the fillets in the skillet until theyre golden, 2 to 3 minutes on the first side.
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Flip the fillets over and cook until the other side is golden as well, another 2 minutes.
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Place the fish on a plate lined with paper towels.
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Serve the fish and chips immediately, with the tartar sauce on the side.
