Crumbed fish with sweet potato chips
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Time to make:
40 mins (Hands-on time: 25 mins, Cooking time: 15 mins)
$5.11 per serve
(at time of publication)
Full ingredients list:
- 700g sweet potato, peeled, cut into chips
- 1 teaspoon paprika
- cooking oil spray
- 1/2 cup plain flour
- 1 egg
- 1/4 cup skim milk
- 2 cups fresh white sourdough breadcrumbs
- 4 x 150g firm white fish fillets
- mixed green salad, to serve
- lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 220°C. Line a baking tray with baking paper. Place chips in a single layer onto tray, sprinkle with paprika and spray with oil. Bake for 25 minutes, turning once, until golden.
Step 2 Meanwhile, place flour into a shallow bowl. In a second bowl, whisk together egg and milk. Place breadcrumbs into a third bowl. Coat each fish fillet in flour, shaking off excess, then dip into the egg mixture and finally coat in a layer of the breadcrumbs.
Step 3 Spray fish on both sides with oil. Spray a wire rack with oil, place fish on rack and position over a lined baking tray. Bake for 15 minutes, turning once, until golden and cooked through. Serve fish and chips with salad and lemon wedges.
Stir 1 tablespoon finely chopped dill and 3 tablespoons chopped parsley through breadcrumbs in step 2.
About this recipe
First published: July 2011