Potato Latkes with Fried fish and Crème Fraiche Tartar

For Potato Latkes

• Place all ingredients in a large bowl and stir until well combined.
• Heat oil for shallow-frying in a large non-stick frying pan, form 2 tbsp. potato mixture into flat fritters and cook, in batches, over medium-high heat for 2 minutes on each side or until crisp and cooked through.
• Drain on absorbent paper, then keep warm in a 120C oven.

For the fish

• Place crushed cumin seeds, salt and flour in a shallow bowl, then dust Fish fillets in mixture, shaking to remove excess.
• Heat oil for frying in a non-stick frying pan, then cook fish fillets, in batches, for 3 minutes on each side or until cooked through and golden.
• Drain on absorbent paper.

For Crème Fraîche Tartar Sauce

• Place Mayonnaise, olive oil, dill pickle juice, into a bowl and stir to combine.
• Whisk until incorporated, then add remaining ingredients, season to taste with sea salt and freshly ground black pepper.
• Cover closely with plastic wrap and refrigerate until required, or for up to 1 week.