Crumbed Fish With Crunchy Potato Wedges And Tartar Sauce

• 2 1/4 lb potatoes, sliced into wedges
• 3 tbsp olive oil
• -1 None Tartar Sauce
• 3/4 cup mayonnaise
• 1 clove garlic, minced
• 1 None lemon, zested and juiced
• 2 tbsp chopped fresh dill
• 1 tbsp finely chopped capers
• 1/2 tsp Dijon mustard
• 1 1/2 None small pickles, finely chopped
• -1 None Fish
• 2 1/2 cups Japanese panko breadcrumbs
• 5-6 sprigs fresh parsley, finely chopped
• 2 tbsp chopped fresh thyme
• 4 None firm white fish fillets
• 1 tsp sumac
• 1/3 cup all-purpose flour
• 2 None large eggs, lightly beaten
• 2 tbsp canola oil
• None None lemon wedges, to serve
• None None salad or coleslaw, to serve

1. Preheat oven to 450u0b0F. Coat potatoes with oil and season. Arrange on a baking tray and roast for 35 mins, or until crispy and golden.
2. Meanwhile, to make the tartar sauce, whisk together mayonnaise, garlic, lemon zest, lemon juice, dill, capers, mustard and pickles. Season to taste. Cover and chill until needed.
3. For the crumbed fish, combine breadcrumbs and herbs. Season fish and sprinkle with sumac. Lightly coat in flour, shaking off excess. Dip in beaten eggs then coat in breadcrumb mixture.
4. Heat canola oil in a large frying pan over medium-high heat. Working in batches, fry fish fillets for 2 mins on 1 side until golden and crunchy. Flip over and fry for another 2 mins. Drain on paper towels and season.
5. Serve fish with potato wedges, tartar sauce, lemon wedges and salad or coleslaw.

potatoes, olive oil, tartar sauce, mayonnaise, clove garlic, lemon, dill, capers, mustard, pickles, breadcrumbs, parsley, thyme, sumac, flour, eggs, canola oil, lemon wedges, salad

Taken from recipes-plus.com/api/v2.0/recipes/33906 (may not work)