Crispy Fish and Baked Sweet Potato Chips

Crispy Fish and Baked Sweet Potato Chips 5/5 (1)

With Chili Mayonnaise

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  • Prep Time:
  • Cook Time:
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Chilli MayonnaiseChilli Mayonnaise is a thick, creamy dressing often used as a condiment. It is a stable emulsion of oil, egg yolk, and either vinegar or lemon juice, with many options for embellishment with other herbs and spices. 100 percent veg, great for sandwiches and rolls.

What you need:

For the fish

  • 260g fish fillet (preferably cod or any white fish)
  • 6 tablespoons plain flour + 2-3 tablespoons for dusting
  • Zest of 1 lemon
  • 1 teaspoon red chili powder
  • 1 teaspoon dried oregano
  • Pinch of salt
  • Dash of freshly ground black pepper
  • 1 cup icy cold soda water
  • Oil for deep frying

For the chips

  • 1 large sweet potato, peeled and Cut into 1/4-inch wide thin sticks
  • 3 tablespoons corn flour
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili flakes

 

Method:

  • Preheat the oven to 200C, lightly oil the baking tray and place in the oven.
  • Put the sweet potato sticks in a large zip lock bag, sprinkle over the corn flour, seal and shake to coat the chips.
  • Place the potatoes into a sieve and shake off extra corn starch.
  • Put the chips into a bowl and add the olive oil, chili flakes, garlic, salt and black pepper and mix well.
  • Tip the chips onto the baking tray. Make sure they don’t touch or they will not come out crispy.
  • Bake for 25-30 minutes. Turn them over mid-way.
  • Cut the fish fillets into desirable sized pieces.
  • Season the fish by rubbing lemon, salt and pepper over them.
  • Take flour, chili powder and oregano in a bowl and mix well.
  • Add in the cold soda water slowly until it forms a thick, smooth batter.
  • Heat oil in a pan for deep frying the fish.
  • In another bowl, take some flour and lightly dust the fish pieces in it.
  • Now dip the fish fillet in the batter and deep fry it in the oil. Fry till golden brown.
  • Serve the fish and chips hot with a generous dollop of Veeba chili mayonnaise and lemon wedges.

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