Panko-Crumbed Fish with Crunchy Wedges and Tartare

Ingredients

• Crunchy wedges
• 1 kilogram agria potatoes, scrubbed
• 3 tablespoons olive oil or rice bran oil
• Tartare sauce
• 3/4 cup mayonnaise
• 1 clove garlic, crushed
• 1 lemon, zest and juice of
• 2 tablespoons chopped fresh dill
• 1 tablespoon finely chopped capers
• 1 1/2 teaspoon dijon mustard
• 1 1/2 gherkins, finely chopped
• Fish
• 2 1/2 cups panko breadcrumbs
• 1/2 cup finely chopped parsley
• 2 tablespoons chopped fresh thyme
• 6 1/2 pieces firm white fish (such as snapper or terakihi)
• 1 teaspoon sumac
• 1/3 cup flour
• 2 free-range eggs, lightly beaten
• 2 tablespoons cooking oil
• lemon wedges, to serve
• green salad or coleslaw, to serve