Preheat the oven at 200˚C (400˚F). Put the potato wedges on a baking tray and spread them out. Sprinkle the olive oil 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.