Chip Shop Cod with Potato Wedges & Dill Tartare Sauce
Recreate the authentic taste of a chippy at home with Young's Chip Shop cod fillets served with home made potato wedges and a quick & easy dill tartare sauce.
Cut your unpeeled potatoes into eighths to make chunky potato wedges. Place in a bowl and cover in cold water while you prepare the tartare sauce.
In a measuring cup, measure out the yogurt and the mayonnaise. Add the remaining ingredients and stir well until combined. Pop into the fridge until the fish & chips are cooked.
Drain the potato wedges and pat dry with paper towel. Dry the bowl and place the wedges back into the bowl. Drizzle over the oil and use your hands to make sure the wedges are coated in oil.
Arrange the potato wedges on a large baking tray, season with the sea salt flakes and bake for 15 minutes.
After 15 minutes, turn the wedges and add the Young's Chip Shop cod fillets to the oven. Bake for a further 22 minutes.
Serve your Young's Chip Shop cod fillets with the potato wedges, the dill-tartare sauce and lemon wedges.