Preheat the oven to 220°C. Toss the potato wedges in the olive oil, sprinkle with the Italian seasoning, place on an oven tray lined with baking paper and cook for 20–30 minutes until golden and crisp. Meanwhile, heat the canola oil in a large saucepan or deep- fryer. Place flour and salt in a bowl and whisk in beer until the batter is smooth (you may not need all the beer). When the oil reaches about 180°C, place the seasoned flour on a tray, dip the fillets in to coat, then slip the fish carefully into the batter and then into the oil and fry until golden brown and crisp. Remove from the oil and drain on paper towels, then season with salt and pepper. Serve with the oven fries, with tomato sauce and lemon wedges on the side.