Coconut-battered fish with kumara wedges and tartare sauce

Ingredients

• Tartare sauce
• 1/2 cup (150g) whole egg mayonnaise
• 1 tablespoon coconut cream
• 3 garlic chives, finely chopped
• 1/4 cup finely chopped coriander leaves
• 1 tablespoon baby capers, rinsed, drained
• 1 teaspoon finely grated lime zest
• 1 teaspoon lime juice
• 2 tablespoons extra virgin coconut oil
• 1/2 teaspoon ground ginger
• 800 grams kumara, peeled, cut into wedges
• 4 x 150g firm white fish fillets, such as flathead, skin and bones removed
• 1/2 cup (75g) cornflour
• 1/4 cup (35g) rice flour
• 1/2 cup (35g) shredded coconut
• 3/4 cup (180ml) chilled soda water
• 1 egg, lightly beaten
• vegetable oil, to deep-fry
• lemon wedges, to serve
• salad greens, to serve