Fancy Fish and thick cut fries

Ingredients
For the Fish:
4 white fish fillets (cod, haddock, or halibut)
Salt and pepper
Olive oil for frying
Lemon wedges
For the Fries:
4 large russet potatoes
Salt
Olive oil
Fresh parsley (optional)
For the Tartare Sauce:
1 cup mayonnaise
1 small shallot, finely chopped
2 tbsp capers, chopped
2 tbsp pickles, finely chopped
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
Salt and pepper
For the Wine Pairing:
Hatch Clare Valley Riesling, chilled
Method
Prepare the Fries:
Preheat oven to 200°C (400°F). Peel and cut potatoes into thick wedges. Parboil in salted water for 5 minutes, drain, and dry. Toss with olive oil and salt. Bake for 25-30 minutes until golden and crispy.
Make Tartare Sauce:
Mix mayonnaise, shallot, capers, pickles, parsley, lemon juice, salt, and pepper. Refrigerate.
Cook the Fish:
Season fillets with salt and pepper. Heat oil in a skillet over medium-high heat. Fry fish for 3-4 minutes per side until golden and cooked through. Drain on paper towels.
Serve:
Plate fish with fries, tartare sauce, lemon wedges, and garnish with parsley. Serve with a chilled glass of Hatch Clare Valley Riesling.

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