Fish Sticks with Tartar Sauce and Bacon Mash Potatos

BACON MASHED POTATOES:
1. In a pan crisp 250g of Honey Cured Bacon.
2. Drain bacon in paper towels and crush once crisp and set aside.
3. Boil at least 3-4 large potatoes.
4. Once fork tender. Use a ricer or remove skin and mash while still hot.
5. Add 2 tbsp of butter, ½ cup milk, Nutmeg, salt and freshly ground black pepper and set aside.

FISH:
1. Pat dry 3 fillets of white fish (Dory or Sole will do). Cut into ½ thick strips and season with salt.
2. In a food processor add 1 cup Panko bread crumbs, ½ cup Flat Leaf Parsley, 1 tsp freshly ground pepper, 1 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Cayenne pepper and ½ tsp Nutmeg.
3. Beat two eggs and add the fish.
4. Coat the fish in batches in the coating mix.
5. Deep fry in batches until golden brown. Drain and set aside to crisp.

TARTAR SAUCE:
1. In a small bowl mix the following: 1 cup mayonnaise, 1 whole pickle (minced), 1 tbsp lemon juice, 1 tsp sugar and a dash of salt and pepper.
2. You may also add 1 tsp of Dijon mustard, 2 tsp chopped capers and fresh parsley.

Set in a plate with potato sedges and garnish with Flat Leaf Parsley.