Preheat the oven to 200°C, fan oven 180°C, gas mark 6.
Tip the potato wedges into a large roasting pan and add the olive oil. Season with salt and pepper and toss together. Roast in the oven for 35-40 minutes until browned and crisp, turning once after 20 minutes.
Meanwhile, sift the flour and salt into a large bowl. Add the egg and beer, beating with a wire whisk to make a smooth batter
Heat the vegetable oil in a wok or large, deep saucepan. Dust the cod fillets with a little flour, and dip them into the batter. Cooking one or two fillets at a time, deep-fry them for 5 or 6 minutes until crisp and cooked. Drain on sheets of kitchen paper.
Make the tartare sauce by mixing together the mayonnaise, yoghurt, gherkins, capers and herbs. Season with black pepper. Serve with the fish and chips.
Cook’s tip: For a short cut, use ready-prepared tartare sauce. Wild Alaska pollock is also perfect for this recipe instead of Alaska Pacific cod.
• 900g (2lbs) large potatoes, each cut into 8 wedges
• 2 tbsp olive oil
• 125g (5oz) plain flour, plus a little extra
• ½ tsp salt
• 1 egg
• 150ml (¼pt) light ale
• 4 x 200-225g (7-8oz) fillets wild Alaska Pacific cod
• Vegetable oil, for frying
• 4 tbsp mayonnaise
• 4 tbsp Greek-style natural yoghurt
• 25g (1oz) gherkins, finely chopped
• 2 tbsp capers, chopped
• 1 tbsp parsley or chives, chopped
• Freshly ground black pepper