Pre-heat your oven with the bake/broil option to its highest setting
To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add ½ cup of Greek yogurt, ½ tablespoon of dijon mustard, ½ teaspoon of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it´s well mixed, then cover the mortar with seran wrap and add it to the fridge
Wash and pat dry 2 yukon gold potatoes, then thinly slice them into rounds that are about ⅛ of an inch in thickness
Line a baking tray with parchment paper and drizzle a little extra virgin Spanish olive oil on top of the parchment paper, then start adding the slices of potatoes on top of the parchment paper in a single layer, drizzle a little bit more of extra virgin Spanish olive oil on top of the potatoes, season them with sea salt and a hint of freshly cracked black pepper and them to the oven
To make the batter add ½ cup of all-purpose flour to a bowl, ½ teaspoon of baking powder, ½ teaspoon of smoked paprika, ¼ teaspoon of sea salt, 1 tablespoon of extra virgin Spanish olive oil, ¼ cup of water and a ¼ cup of beer (I used Estrella Damn), now mix all the ingredients together until you form a creamy batter
Heat a small non-stick frying pan with a medium heat and add a ¼ cup of sunflower oil
Season about 6 thin fresh cod fillets with sea salt and freshly cracked black pepper
Once the oil get´s hot, add 2 pieces of cod to the batter (one at a time) coat them well and add them into the pan, cook for about 2-3 minutes per side and transfer to a plate with paper towels, continue to cook in batches until all the fillets are done
After leaving the potatoes in the oven for about 20 minutes remove them from the oven
Divide the potatoes into 3 plates, then add two fillets of cod to each plate on top of the potatoes, add some of the homemade tartar sauce on the side of each dish and garnish with fresh parsley