Firstly toast the quinoa in a dry pan over a medium heat. Toast until the kernels are starting to brown. The kernels may start to pop a little. That’s totally fine.
Preheat the oven to 180c or 375f.
Boil the potatoes in well salted water until they are tender and cooked. Be careful to not over cook them.
Drain the potatoes off and place them on a large baking tray.
Using a drinking glass, flatten the potatoes so that they break open and have lots of fluffy edges that will go golden and crunchy.
Drizzle 2 Tbsp of olive oil over the potatoes and sprinkle with sea salt and pepper.
Roast in the oven for about 30 minutes until the edges are golden and crunchy.
While the potatoes are roasting, set out three bowls.
Working from left to right fill the bowls with 1/2 cup plain flour, the buttermilk and in the last bowl place the toasted blended quinoa.
Cut the cod or whatever white fish you will be cooking, into 4 chunks each. Total of 8 chunks.
Dip the fish in the flour, toss to coat, then dip in the buttermilk and coat with the quinoa.
Place the fish pieces in the oven on the same tray as the potatoes for the last 10 minutes of roasting.
To make the tartar sauce, just place all the sauce ingredients in a bowl and mix.