This delicious breaded fish and sweet potato chips is a great take on the classic. It’s easy to make and will be a family favourite from the first bite .
Preparation time will be 20 minutes allow a further 30 minutes for the cooking time. Ingredient quantities below will serve four people.
Ingredients For Fish And Sweet Potato Chips
4 x 170g haddock fillets (or any white fish) from Walter Purkis & Sons
2 tbsp plain flour
2 eggs, beaten
2 large sweet potatoes, skin on, cut into thin wedges
1 tbsp olive oil
200g tenderstem broccoli
150g Sour cream dip
Cooking Method For Fish And Sweet Potato Chips
Preheat the oven to 180℃/fan 160°C/gas mark 4. Lightly oil a baking tray or use grease proof paper
Place the flour in a shallow bowl and season with black pepper. Place the egg in another shallow bowl, and finally the breadcrumbs in another shallow bowl.
Dust the fish fillets in the flour, then dip into the egg, and finally in the breadcrumbs.
Place the fish on the prepared tray and bake for 20-30 minutes, until golden, turning once.
While the fish is cooking toss the sweet potato wedges in the olive oil, season with black pepper and bake in the oven for around 20-30 minutes until cooked and crispy, turning from time to time to get an even colour.
Steam the tenderstem until tender but still with some bite.
Serve the fish with the sweet potato wedges, tenderstem broccoli, soured cream dip and a lemon wedge. Eat right away.