Boil some water for the wedges
Mix the bread crumbs, grated lemon, and Parmesan into a bowl.
Put flour salt and pepper in another bowl
Put the egg in a bowl and whisk.
Cut Pollock into portions
Slice potato's into wedges put and place into boiling water for 10 minutes
Move on to the Tartar sauce.
Finely dice the shallot and gerkins
Put the mayonnaise, capers, shallots, and gherkins into a bowl.
Squeeze of lemon and seasoning. Put to one side.
Drain potato's and place on a baking tray. Drizzle some olive oil and sprinkle sea salt on them. Place in oven at 180 degrees for 40 minutes or until fluffy and browned.
In the mean time prepare the deep fryer. Dust the Pollock, then cover in egg, lastly cover in the breadcrumb mix. Cook for 4 minutes, or until the fish is cooked through and the breadcrumbs are golden and crisp.
Drain and place all the components on a plate and squeeze lemon over the fish and season.
2 Fillets of Pollock
grated zest of 1 lemon
25g grated parmesan
2 tbsp chopped parsley
Flour for dusting fish
Oil for deep frying
Salt and pepper
For the Wedges
2 large potatos
Oil to coat
Sea salt to season
For the Tartar Sauce
100ml/7fl oz mayonnaise
1.5 tbsp capers
1.5 tbsp gherkins
1/2 small shallot, finely chopped
squeeze of lemon juice
1.5 tbsp chopped fresh parsley