Pre-heat oven to 350 degrees F.
Bake potatoes on a tray in hot oven for 30-45 minutes â€“ until knife tender.Â This can be done the night before or ahead of time.Â Cut each potato into 6 or 8 wedges depending on the size.Â Heat 3 inches of oil in a deep fryer.Â Or you can heat 3-inches of oil in a deep pot.Â Begin by frying half the wedges at a time for 4 to 5 minutes until crispy and brown. Drain on paper towels and season with salt.
In a large mixing bowl, combine the flour, cornstarch, baking powder and salt.Â Make a well in the center and gradually pour in the club soda whilst whisking.Â Work your way from the center out slowly combining the dry ingredients to form a smooth batter.Â Lightly coat the fillets of fish in seasoned flour then dip in batter and fry in 375 degree F oil.Â Fry for 4-5 minutes until crispy and golden brown.Â Remove and drain on paper towels, then season with salt.Â Serve with crispy fried parsley leaves and lemon wedges.
Prepare the tartare sauce. In a small mixing bowl, combine all the tartar sauce ingredients.Â Set aside in the refrigerator for 10-15 minutes before serving to let the flavors come together.
Edited: August 4th, 2009