Cut the potato into thin slices, place in a large bowl with water and set aside. You can do this and leave overnight, the longer they are in water, the better.
Preheat oven to 420F.
Mix the fry seasoning and set aside
Whisk together the spelt flour, beer, garlic, chili, paprika, salt and pepper, thoroughly.
Drain and dry the fries, toss in 2 Tbsp of oil, and the fry seasoning. Line on a parchment lined baking tray (do not overcrowd or they won’t cook properly) and place in the oven for 25-30 minutes).
Meanwhile, heat apx. 2 Tbsp of oil on skillet over medium.
Dry the fish filets, and dredge in flour and then dredge in the batter.
Place fish filets on the hot skillet and cook 3-4 minutes each side.
When cooked, remove from heat and place on a paper towel to soak up excess oil.
10. Mix together the tartar sauce ingredients.