Sweet Potato Fries with Crumbed Fish

February 27, 2017

A delicious take on a family favourite.

  • Prep: 30 mins
  • Cook: 30 mins


Sweet Potato Fries

400 g Sweet Potato, peeled, cut into 1cm chips

2 tsp corn flour

Pinch mild paprika

Spray oil

Crumbed Fish

500 g flathead fillets, bones removed, halved

1 egg, beaten lightly

1 cup panko breadcrumbs

1 tbsp finely chopped flat-leaf parsley

Oil, for shallow frying

Tartar sauce and lemon wedges, to serve


Sweet Potato Fries

1Soak chips in water for 1 hour to remove starch. Drain and pat-dry on paper towel.

2Meanwhile, preheat oven to 220C /200C fan-forced. Line 2 trays with baking paper.

3Place chips in zip-lock bag with corn flour and paprika. Shake well until evenly coated.

4Place chips in a single layer on trays. Spray with oil and bake for 25-30 minutes, turning once. Season to taste.

Crumbed Fish

1Dip fish in egg, shaking off excess. Toss in combined crumb and parsley mixture to coat. Place on a plate.

2Pour 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.

3Serve fish with sweet potato chips and tartar sauce.