FISH ‘N’ CHIPS

A fresh take on fish and chips

By MICHELLE BRIDGES - Fairfax NZ | Wednesday, 22 August 2012

FISH & CHIPS: Take away the fat from this traditional
takeaway and enjoy the results.

DEEP-FRIED battered fish and chips...

Taste: greasy.

Nutritional value: questionable.

After-effects: bloated, queasy tummy.

BAKED FISH with sweet potato chips...

Taste, nutritional value and after-effects: sensational!

You can spice up this dish by adding herbs and spices to the breadcrumbs: try crushed dill seeds, fresh tarragon or fresh thyme.

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Ingredients:

olive oil spray
300g sweet potato, peeled
250g firm white fish fillets
1 tbsp plain flour
1 small egg, lightly beaten
¼ cup fresh breadcrumbs
sea salt (optional)
lemon wedges, to serve
2 large handfuls mixed salad leaves, to serve

Method:

Preheat oven to 220ºC. Line 2 baking trays with baking paper and lightly spray with oil.

Cut sweet potato into 1.5cm-thick slices. Cut slices into chips and place on prepared tray. Spray lightly with oil and bake for 30 minutes, turning occasionally.

Meanwhile, cut fish into 15cm x 5cm strips. Toss in flour, then dip in egg and coat with breadcrumbs. Place on second tray and place into oven with sweet potato. Bake fish for 5-10 minutes, depending on thickness.

Serve baked fish with chips, a pinch of salt, if desired, lemon wedges and mixed leaves.

Serves 2.

http://www.stuff.co.nz/life-style/food-wine/recipes/7526227/A-fresh-take-on-fish-and-chips