Fish and chips
A healthier take on a British classic if you fancy fish and chips but need something a bit lighter.
Did you know – there are nearly 400 different types of sweet potatoes and relics have been found dating back 10,000 years!
Nutritional fact – sweet potatoes are high in carotenes and vitamin C which makes them a great food for encouraging antioxidants in the body.
Scroll down to see the recipe.
Fish and chips
Ingredients
- 2 medium sweet potatoes skin on
- 240-300 g firm white fish fillets, haddock or cod
- 1 egg
- 75 g unsweetened desiccated coconut
- olive oil
- 1/2 level tsp salt
- 1.2 level tsp black pepper
Instructions
For the chips
- Preheat the oven to 200ﹾc. Line a large baking tray with parchment
- Wash the sweet potatoes, pat dry and cut in to 3-4 cm wedges, place on a baking tray avoiding overcrowding, and drizzle with a little olive oil, stir to lightly coat, and sprinkle with paprika (optional)
- Put in the oven and set the timer for 25 minutes
For the fish - whilst the chips are cooking
- Cut each fish fillet into 3-4 pieces/fingers
- Put the coconut on a plate, add most of the sea salt and ground black pepper, mix well and taste, it should be nicely flavoured/savoury but not too salty
- Beat the egg lightly in a bowl wide enough to fit the fish pieces
- Dip each fish finger into the beaten egg, and then in the seasoned coconut to coat well
- When the sweet potato wedges have been cooking for 25 minutes, turn the oven down to 180ﹾc
- If there is room for the fish on the same baking tray, briefly remove it from the oven and place the fish pieces on the parchment alongside the sweet potato. If the tray is small put the fish on a different parchment lined tray or in an oven proof dish
- Return the potatoes and fish to the oven and bake for around 15 minutes until the coconut crust is lightly coloured and the sweet potato wedges are cooked through
Notes
Serve with any vegetables of your choice or a simple salad
