Rinse fish, pat dry, and lightly salt all sides. Let sit for 15 minutes.
Line a baking sheet with parchment paper. Preheat oven to 425F.
Rinse and peel potatoes. Chop potatoes into long 1" thick sticks.
In a large bowl mix 2 tbsp of olive oil and potatoes. Add salt and pepper.
Spread potatoes evenly on baking sheet and place in the oven. Bake for about 30-35 minutes. As soon as potatoes are cooked through and crispy brown on the outside, remove from oven and set aside to cool. Season with salt and pepper to taste.
Crack 3 eggs into a medium size bowl. Whisk until well yolk and whites are well mixed.
Add chickpea flour to a separate shallow bowl (or plate),
Cut haddock fillets in half. One at a time, dip fillets into egg, lift and let fillets drip excess egg. Dip egg coated fillet into chickpea flour until well covered. Set aside. Repeat with remaining fillets.
Heat medium size pan on medium-high. Add 2 tbsp olive oil. Once pan is hot enough and oil is popping, add fillet. Cook on each side for 4-5 minutes, until fish is completely cooked and batter is crispy brown.
Remove from pan and set on a paper towel lined plate to remove excess oil.
Make the coleslaw: In a large bow toss shredded cabbage and carrot together. In a small bowl, mix yogurt, the juice of 1 lemon, 1 tbsp olive oil, salt and pepper to taste. Pour dressing over slaw and toss well until ingredients are well coated.
Put it all together: Plate fish and chips with a wedge of lemon. Serve with coleslaw.