Fish and Chips

• 140 g wheat flour
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ⅛ tsp black pepper, ground
• 85 g panko breadcrumbs
• 3 egg, large (65-70 g)
• 60 g Dijon mustard
• 450 g rösti-style hash brown, in wedges, shop-bought, frozen frozen, shoestring cut
• non-stick spray oil to spray fries and fish (optional)
• 450 g cod fillet, skinless thawed if frozen

Tartar Sauce

• 240 g extra virgin olive oil
• 85 g pickles, mixed in pieces
• 30 g shallot in pieces
• 30 g lemon juice
• 1 tbsp caper, pickled drained
• 4 sprigs dill, fresh
• ½ tsp salt
• ⅛ tsp black pepper, ground
• 2 egg yolk (from chicken egg) from large eggs
• 1 lemon cut into wedges
• malt vinegar