Sweet Potato Fries- 400g Sweet Potato, peeled, cut into 1cm chips
- 2 teaspoons corn flour
- Pinch 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
| Sweet Potato Fries- Soak chips in water for 1 hour to remove starch. Drain and pat-dry on paper towel
- Meanwhile, preheat oven to 220°C/200°C fan-forced. Line 2 trays with baking paper
- Place chips in zip-lock bag with corn flour and paprika. Shake well until evenly coated
- Place chips in a single layer on trays. Spray with oil and bake for 25-30 minutes, turning once. Season to taste
Crumbed Fish- Dip fish in egg, shaking off excess. Toss in combined crumb and parsley mixture to coat. Place on a plate
- Pour enough oil into a large frying pan to come 1cm up side of pan. Heat over medium-high heat. Cook fish, in 3 batches, for 2 minutes each side until golden and cooked through. Drain on paper towel
- Serve fish with sweet potato chips and tartar sauce
|
