Crumbed fish with sweet potato chips

Recipes / Fish

Add parmesan cheese and chopped parsley to your breadcrumb mixture for a quick flavour booster.

Recipe «Crumbed fish with sweet potato chips» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg gold sweet potato, peeled, cut into 1cm-thick chips, 1 tbsp rosemary leaves, 2 garlic cloves, thinly sliced, Olive oil spray, 1 1/3 cups panko breadcrumbs , 1/3 cup grated parmesan, 1/4 cup flat-leaf parsley, chopped, 1/2 cup plain flour , 2 Coles Australian Free Range Eggs, lightly beaten, 600g white fish fillets, Rice bran oil, to shallow fry, 300g pkt Coles Australian Mediterranean Style Salad bowl, Lemon wedges, to serve, Sliced Coles Bakery Turkish Bread, to serve.

Ingredients:

  • 1kg gold sweet potato, peeled, cut into 1cm-thick chips 
  • 1 tbsp rosemary leaves 
  • 2 garlic cloves, thinly sliced 
  • Olive oil spray 
  • 1 1/3 cups panko breadcrumbs 
  • 1/3 cup grated parmesan 
  • 1/4 cup flat-leaf parsley, chopped 
  • 1/2 cup plain flour 
  • 2 Coles Australian Free Range Eggs, lightly beaten 
  • 600g white fish fillets 
  • Rice bran oil, to shallow fry 
  • 300g pkt Coles Australian Mediterranean Style Salad bowl 
  • Lemon wedges, to serve 
  • Sliced Coles Bakery Turkish Bread, to serve 

Instructions

  1. Preheat oven to 220C. Line 2 baking trays with baking paper. Place the sweet potato on the prepared trays. Sprinkle with the rosemary and garlic. Spray well with oil spray. Bake for 40 mins or until golden and crisp.
  2. Meanwhile, combine the breadcrumbs, parmesan and parsley in a shallow bowl. Place the flour and egg in separate shallow bowls. Dip the fish in the flour and toss to coat. Shake off any excess flour. Dip in the egg, then in the breadcrumb mixture and turn to coat. Lightly press the fish to secure and place on a plate.
  3. Place enough oil in a large frying pan to cover the base. Heat over medium-high heat. Cook the fish, in batches, for 3 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel.
  4. Serve the fish and sweet potato chips with the salad, lemon wedges and bread.