Crispy fish and sweet potato chips

    1 hour 50 min

    A yummy midweek meal that's a fresh take on fish n chips! Fish fillets are coated with crushed cornflakes and served with sweet potato wedges and coleslaw.


    1 person made this

    Ingredients
    Serves: 4 

    • Coleslaw
    • 100g plain fat-free Greek yoghurt
    • 25g sliced spring onions
    • 2 teaspoons lime juice
    • 1 teaspoon coarse sea salt, divided
    • 1/2 teaspoon black pepper, divided
    • 200g coleslaw mix
    • Sweet potato wedges
    • 450g sweet potatoes, cut into 1cm wedges
    • 2 tablespoons olive oil, divided
    • 1 teaspoon chilli powder
    • Fish
    • 4 fillets fresh or frozen haddock or cod
    • 1 egg, lightly beaten
    • 1 tablespoon water
    • 50g cornflakes, or more as needed, crushed

    Method
    Prep:25min  ›  Cook:25min  ›  Extra time:1hr chilling  ›  Ready in:1hr50min 

    1. Preheat oven to 200 C / Gas 6. Line a baking tray with foil; lightly coat with oil or cooking spray.
    2. Stir together yoghurt, spring onions, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw mix. Cover and refrigerate until chilled, about 1 hour.
    3. Arrange sweet potatoes on prepared tray. Drizzle with 1 tablespoon oil. Sprinkle with chilli powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes.
    4. Stir together egg and water in a shallow dish. Mix crushed cornflakes, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fish fillet in egg mixture, letting excess drip off; dip in cornflake mixture, turning to coat.
    5. Heat remaining 1 tablespoon oil in an oven-safe pan over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer pan to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and coleslaw.

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