900grnew potatoescut into wedges (I left the skin on) always precook them briefly for about 5 minutes, drain and leave to dry a bit
125grall purpose flour
1/2 to 1tspchili powder and some extra for the potatoes
A few good pieces of wild Alaskan cod filets
few gherkinschopped finely
handful of chiveschopped
splash of chipotle tabasco
Preheat the oven at 200 C. Put the potato wedges on a baking tray and spread them out. Sprinkle the oliveoil over the top and mix them well so each potato wedge has some oil on it. Sprinkle with pepper, salt and a bit of chili powder.
Bake the potatos in the oven for about 40 minutes or until golden and crispy. Turn halfway through
Make your batter in the meantime by mixing the flour and the salt in a large bowl. Add to this the spices (chili, paprika, garlic, thyme, pepper and salt) and the egg and the beer. Whisk to a smooth batter
Heat oil in a large frying pan.
Spread a little bit of flour on the cod filets and drag them through the batter. .
Bake for 5-6 minutes on each side until golden and crispy
Make your tartarsauce by mixing the mayonaise with the yogurt, gherkins, capers and the herbs. Add chipotle tabasco to taste.