Tempura Beer Battered Rainbow Trout with Harissa Baby Potatoes

For the potatoes:

• 1 one-pound bag of baby potatoes, rinsed and cut in half
• 1 tablespoon olive oil
• 2 tablespoons dry Harissa spice

For the Rainbow Trout:

• 4 (5-6 oz) Riverence Rainbow Trout fillets, cut in half diagonally and seasoned with salt and pepper
• Oil for frying
• ¾ cup cornstarch
• ¼ cup flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 egg
• ½ cup light beer
• 2 tablespoons fresh dill, chopped

1. Place potatoes in a bowl and toss with olive oil. Sprinkle with the Harissa. Toss to coat evenly.
2. Spread potatoes out on a rimmed baking sheet.
3. Roast them, turning often, for 12-15 minutes or until fork-tender and crisp on the outside.
4. In a bowl, mix the cornstarch, flour, baking powder, salt and pepper.
5. Add the beer, egg and 1 tablespoon of the dill.
6. Dip the trout in the batter, coating both sides.
7. Carefully drop the battered trout into the preheated oil. Fry for 2-3 minutes or until golden brown. Transfer fish to a wire rack placed on a rimmed cooking sheet lined with paper towels.
8. Sprinkle with remaining dill and serve with roasted potatoes.