Sweet Potato Fries with Crumbed Fish

Experience the delight of a crispy and satisfying meal with this recipe for Crumbed Fish and Sweet Potato Fries. Perfectly breaded flathead fillets accompany sweet potato fries, creating a harmonious balance of flavors and textures. Whether enjoyed as a family dinner or a treat for guests, this recipe offers the pleasures of a classic fish and chips dish, elevated with the wholesome goodness of sweet potatoes. With a prep time of 30 minutes (plus soaking time) and a cook time of 55 minutes, this recipe presents a well-rounded and flavorful meal that will leave your taste buds satisfied.

Prep Time: 30 minutes (plus soaking time)

Cook Time: 55 minutes

Serves: 4

INGREDIENTS:

SWEET POTATO FRIES

• 400g Sweet Potato, peeled, cut into 1cm chips
• 2 teaspoons corn flour
• Pinch of mild paprika
• Spray oil

CRUMBED FISH

• 500g flathead fillets, bones removed, halved
• 1 egg, beaten lightly
• 1 cup panko breadcrumbs
• 1 tablespoon finely chopped flat-leaf parsley
• Oil, for shallow frying
• Tartar sauce and lemon wedges, to serve

INSTRUCTIONS:

SWEET POTATO FRIES

1. Soak the sweet potato chips in water for 1 hour to remove excess starch. Drain the chips and pat them dry using paper towels.
2. While the chips are soaking, preheat your oven to 220°C (200°C fan-forced). Line two trays with baking paper.
3. Place the drained sweet potato chips in a zip-lock bag along with the corn flour and paprika. Shake the bag well to evenly coat the chips.
4. Spread the coated sweet potato chips in a single layer on the prepared trays. Give them a light spray of oil.
5. Bake the sweet potato fries in the preheated oven for 25-30 minutes, turning them once during the cooking time. Season them to taste once they are cooked.

CRUMBED FISH

1. Dip each flathead fillet in the beaten egg, shaking off any excess. Toss the fillets in the combined panko breadcrumbs and finely chopped parsley mixture until coated.
2. In a large frying pan, pour enough oil to come about 1cm up the sides of the pan. Heat the oil over medium-high heat.
3. Cook the crumbed fish in batches for about 2 minutes on each side, or until they turn golden and are cooked through. Place the cooked fish on paper towels to drain excess oil.
4. Serve the Crumbed Fish with the Sweet Potato Fries, accompanied by tartar sauce and lemon wedges.

TIPS:

• Soaking Sweet Potato: Soaking the sweet potato fries in water for an hour helps remove excess starch and results in crispier fries.
• Corn Flour: The use of corn flour in the zip-lock bag along with the paprika helps create a light and crispy coating on the sweet potato fries.
• Oven-Baking Fries: Baking the sweet potato fries at a high temperature ensures they become crispy and golden. Flip them halfway through the baking time to ensure even cooking.
• Crumbed Fish: Ensure the flathead fillets are patted dry before dipping them in egg and coating with the breadcrumb mixture. This helps the coating adhere better.
• Shallow Frying: When shallow frying the crumbed fish, the oil should be hot but not smoking. Cooking in batches allows for better control of the oil temperature and ensures even browning.
• Draining Excess Oil: After frying, place the cooked fish on paper towels to drain any excess oil.
• Serving: Serve the Crumbed Fish and Sweet Potato Fries with tartar sauce and lemon wedges. The tanginess of the tartar sauce complements the flavors of the dish.

This Crumbed Fish and Sweet Potato Fries recipe offers the comfort of a classic dish with a nutritious twist. The combination of crispy fish fillets and well-seasoned sweet potato fries creates a satisfying meal that appeals to all ages. Enjoy the convenience of homemade fish and chips without compromising on taste or quality.