Preparation:

1. Preparing wood chips: Soak the wood chips in water for at least 30 minutes.
2. Poon marinate: Mix olive oil, lemon juice and zest, garlic, smoked paprika, cumin, salt and pepper in a bowl. Rub the gurnard fillets with this mixture and let them marinate for at least 30 minutes.

For the Fries:

3. Prepare potatoes: Peel the potatoes (or leave the skin on for rustic flavor) and cut them into thin fries.
4. Pre-fry fries: Heat the oil in a deep fryer or large pan to 150°C. Fry the fries for 4-5 minutes until lightly golden brown. Drain them on kitchen paper.

For the Tzatziki:

5. Mix sauce: In a bowl, mix the yogurt, grated cucumber, lemon juice, olive oil, mint, garlic, salt and pepper. Place the sauce in the refrigerator until use.

Smoked Poon Prepared on The Bastard:

6. Barbecue Preparation: Prepare The Bastard prepare for indirect heat around 70°C. Add the soaked wood chips to the coals.
7. Poon smoking: Place the marinated gurnard fillets on a rack over indirect heat. Close the lid and smoke the fillets for about 1 hour or until they are cooked and have a nice smoky flavor. The gurnard should fall apart easily and have an internal temperature of about 60°C.

Fry French fries:

8. Finish frying French fries: Increase the temperature of the oil to 180°C. Fry the fries for another 2-3 minutes until golden brown and crispy. Sprinkle with salt to taste.

Serving:

9. Dressing: Serve the smoked gurnard with the French fries and tzatziki. Garnish with additional fresh herbs and a slice of lemon, if desired.