Fish, potato and sweet potato seasoned wedges and home made tartare sauce

I’m loving doing variations on fish and chips at the moment. Basically I’m a sucker for a great piece of fish and cooked potato. Where can you go wrong? In the aim of keeping to a slightly healthier option I did mostly sweet potato chips with this one.


1 sweet potato cut into thick wedges
1 large desiree potato cut into largish chips
Salt and pepper
Olive oil

Coat wedges in oil and salt and pepper and roast in oven for 20 minutes to 1/2 an hour on 200-220ºC. Remove when golden or cooked to your liking.


4 smallish flat head fillets
1 lemon wedge of lemon
olive oil
sprinkling of spelt flour

Coat the fish lightly with flour then shallow fry in olive oil and lemon juice until fish is cooked through. Serve with a wedge of lemon.

Tartare sauce

1/4 cup of Kewpie mayonnaise
1 gherkin finely chopped
1/2 teaspoon capers finely chopped
zest of 1 small lemon finely grated
1/2 tablespoon parsley finely chopped



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