Preheat oven to 400 degrees F (200 degrees C).
Mince the Dill Pickle (1) and Capers (1 tablespoon) and place in a small bowl.
Cut the Lemon (1) into six wedges and set aside until plating.
Fill a medium bowl with cold water. Peel and cut Russet Potato (2) lengthwise into quarter-inch slices or planks. Stack several potato planks on top of each other and then cut them lengthwise into quarter inch slices. Place them into the bowl of water to release starch.
In a bowl, combine Mayonnaise (3/4 cup), Dijon Mustard (2 tablespoon), Champagne Vinegar (1 tablespoon), pickles and capers. Stir until well blended and place in fridge until plating.
Drain the potatoes into a colander and dry out the bowl with paper towels. Pat dry the potatoes and then place back into the bowl.
Drizzle with Olive Oil (1 tablespoon) and season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Toss to coat well.
Coat a foiled sheet pan lightly with non stick spray. Place chips in a single layer on the pan. Bake until browned and crispy, about 30 minutes. If desired, finish in the broiler for 2 minutes to make fries extra crispy but do not burn!
While the chips are baking, pour Corn Flakes (2 cup) into another medium bowl and using the back of a spoon or your hands, crush them into fine crumbs.
In another bowl, pour the All-Purpose Flour (1/2 cup) onto a plate. Add the Paprika (1 teaspoon), Salt (1 teaspoon), and Ground Black Pepper (1/4 teaspoon) mix until well combined.
In another separate bowl, beat Egg (2) for the egg wash.
Pat the Cod Fillet (2) dry with paper towels. Cut each fillet into three even pieces on the bias.
Dredge the cod in the flour, then dip into the egg wash, and finally into the cornflake crumbs, pressing the crumbs into the fish to ensure even coverage. Place fish onto another sheet pan and bake for 15 minutes.
Stack three pieces of cod, slightly overlapping, in the center of two plates. Arrange the chips next to the fish.
Garnish with lemon wedges and small bowls of tarter sauce and Malt Vinegar (1/4 cup).