Fish and sweet potato chips

Recipes / Fish

This fish and chips dish can be served up in half an hour - just have your ingredients and kitchen tools ready!

Recipe «Fish and sweet potato chips» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1.2kg small orange sweet potatoes, 1/2 tsp smoked paprika, 1/2 tsp dried chilli flakes, 60ml olive oil, 1/4 bunch flat-leaf parsley , 300g whole-egg mayonnaise, 2 tbsp baby capers, 400g tomato medley mix , 1 Lebanese cucumber, 1 tbsp red or white wine vinegar, 150g plain flour, 4 x 200g pieces flathead fillet, Vegetable or rice bran oil, to shallow-fry.

Ingredients:

  • 1.2kg small orange sweet potatoes 
  • 1/2 tsp smoked paprika 
  • 1/2 tsp dried chilli flakes 
  • 60ml olive oil 
  • 1/4 bunch flat-leaf parsley 
  • 300g whole-egg mayonnaise 
  • 2 tbsp baby capers 
  • 400g tomato medley mix 
  • 1 Lebanese cucumber 
  • 1 tbsp red or white wine vinegar 
  • 150g plain flour 
  • 4 x 200g pieces flathead fillet 
  • Vegetable or rice bran oil, to shallow-fry 

Instructions

  1. Preheat oven to 220C fan-forced. Scrub potato skins, then pat dry. Cut each potato in half lengthwise, then cut each half lengthwise into 4 thin wedges. Place in a roasting pan and sprinkle with paprika, chilli flakes and 1 teaspoon sea salt flakes. Drizzle with 2 tablespoons olive oil. Toss to combine. Roast, turning occasionally, for 20 minutes or until golden.
  2. Meanwhile, to make tartare sauce, tear leaves from half the parsley. Process with mayonnaise and capers in a food processor until finely chopped, then transfer to a small bowl.
  3. Cut tomatoes into wedges. Roughly chop cucumber. Place in a bowl and drizzle with vinegar and remaining 1 tablespoon olive oil. Season with salt and pepper, then toss to combine.
  4. Place flour in a bowl and season. Dust fish with flour, shaking off excess. Fill a large frying pan 3cm deep with vegetable oil and heat over medium heat. Cook fish for 1 1/2 minutes each side or until golden. Drain on paper towel.
  5. Serve fish with chips, tartare sauce and tomato salad.