Fish and sweet potato chips
- 09.03.2017
- 1 065
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
- 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.
- 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.
- 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.
- 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.
- Serve fish with chips, tartare sauce and tomato salad.