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Crispy crumbed fish and sweet potato chips
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
"An irresistible twist on traditional fish and chips that will please the whole family."
Ingredients:
  • 1kg orange sweet potatoes, unpeeled, cut into 1cm-thick chips
  • 36.40 gm extra virgin olive oil
  • 62.50 ml plain flour
  • 2 eggs, lightly beaten
  • 625.00 ml panko breadcrumbs
  • 82.50 ml lemon pepper seasoning
  • 8 flathead fillets, halved lengthways
  • Vegetable oil, for shallow-frying
  • 100g mixed salad leaves
  • 200g grape tomatoes, halved
  • 1 Lebanese cucumber, thinly sliced
  • 1 small avocado, sliced
  • 40.00 ml balsamic vinegar dressing
  • Lemon wedges, to serve
  • 163.35 gm aioli
  • 40.00 ml roughly chopped fresh flat-leaf parsley leaves
  • 21.00 gm lemon juice
  • 20.00 ml drained and rinsed capers, chopped
  • 1 gherkin, finely chopped
Instructions:
  • Preheat the oven to 220C/200C fan-forced and line 2 large baking trays with baking paper. Spread sweet potato on trays, drizzle with olive oil, season, and toss to coat. Bake for 30-35 minutes until golden and tender.
  • Prepare the Tartare Sauce by mixing all ingredients in a bowl, seasoning to perfection, and setting it aside.
  • 1. Spread flour on a plate. Place egg in a shallow bowl. Mix breadcrumbs and seasoning on a plate. Coat fish in flour, then dip in egg, and finally coat in breadcrumbs before transferring to a plate.
  • Add a generous amount of vegetable oil to a large frying pan, ensuring it reaches about 5mm up the side of the pan. Heat the oil over medium-high heat. Cook the fish in two batches, flipping once, for about 1 minute on each side until golden brown and fully cooked. Place the cooked fish on a paper towel to drain excess oil.
  • In a serving bowl, toss together salad leaves, tomato, cucumber, and avocado. Drizzle with dressing. Serve the fish and chips alongside the salad, tartare sauce, and lemon wedges.

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