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Fish and sweet potato chips
Fish and sweet potato chips
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Prep Time:
Cook Time:
Delicious fish and chips ready in just 30 minutes!
Ingredients:
  • 1.2kg small orange sweet potatoes (kumara)
  • 1.25 gm smoked paprika
  • 1/2 tsp dried chilli flakes
  • 60ml (1/4 cup) olive oil
  • 1/4 bunch flat-leaf parsley
  • 300g (1 cup) whole-egg mayonnaise
  • 40.00 ml baby capers
  • 400g tomato medley mix (see note)
  • 1 Lebanese cucumber
  • 20.00 ml red wine vinegar or white wine vinegar
  • 150g (1 cup) plain flour
  • 4 x 200g pieces flathead fillet
  • Vegetable oil or rice bran oil, to shallow-fry
Instructions:
  • Preheat the fan-forced oven to 220C. Clean the potato skins and dry them. Cut each potato in half lengthwise and then each half into 4 thin wedges. Arrange the wedges in a roasting pan and season with paprika, chilli flakes, and 1 teaspoon of sea salt. Drizzle with 2 tablespoons of olive oil and mix well. Roast for 20 minutes or until golden brown, turning occasionally.
  • Prepare the tartare sauce by tearing half of the parsley leaves and combining them with mayonnaise and capers in a food processor until finely chopped. Then, transfer the mixture to a small bowl.
  • Prepare the tomatoes by cutting them into wedges and roughly chop the cucumber. Place both in a bowl and drizzle with vinegar and the remaining 1 tablespoon of olive oil. Season with salt and pepper, then toss everything together to combine.
  • In a bowl, season flour. Coat fish with flour, shaking off excess. Heat vegetable oil 3cm deep in a large frying pan over medium heat. Fry fish for 1 1/2 minutes on each side until golden brown. Remove and drain on paper towel.
  • Plate the fish alongside crispy chips, tangy tartare sauce, and refreshing tomato salad.

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