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Crumbed fish with sweet potato chips
Crumbed fish with sweet potato chips
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Enhance breadcrumbs with parmesan and parsley for added flavor.
Ingredients:
  • 1kg gold sweet potato, peeled, cut into 1cm-thick chips
  • 20.00 ml rosemary leaves
  • 2 garlic cloves, thinly sliced
  • 100g breadcrumbs
  • 62.50 ml flat-leaf parsley, chopped
  • 75g plain flour
  • 2 Free Range Eggs, lightly beaten
  • 600g white fish fillets (such as flathead)
  • Rice bran oil, to shallow fry
  • 300g pkt Australian Mediterranean Style Salad bowl
  • Lemon wedges, to serve
  • Sliced Turkish Bread, to serve
Instructions:
  • Preheat your oven to 220C. Line 2 baking trays with baking paper. Spread sweet potato on the trays, sprinkle with rosemary and garlic, then generously spray with oil. Bake for 40 mins until golden and crisp.
  • In a shallow bowl, mix breadcrumbs, parmesan, and parsley. Place flour in one shallow bowl and egg in another. Coat the fish with flour, shaking off any excess. Dip in egg, then coat with breadcrumb mixture by pressing lightly. Place on a plate.
  • Heat oil in a large frying pan over medium-high heat. Cook the fish in batches for 3 minutes on each side until golden and cooked through. Transfer to a paper towel-lined plate.
  • Serve the fish and sweet potato chips alongside the salad, lemon wedges, and bread.

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