Easy, tasty, fish and chips. The fish is moist, tender and crumbed with cheese, parsley, lemon zest and breadcrumbs. It is served with seasoned sweet potato chips and a garden salad. It can be made gluten free or low FODMAP if required.
Ingredients 4 white fish fillets (I used crimson snapper but perch works well)
2 tbsp oil
1 tbsp margarine (or nuttelex if lactose free)
1 cup flour (gluten free if required)
2 eggs, beaten
2 cups breadcrumbs (gluten free if required)
1/4 cup flat leaved parsley, finely cut
2 tbsp parmesan cheese (lactose free cheese if required)
1 lemon, zested finely
Salt and pepper
1/2 tbsp cayenne pepper (or paprika)
1 large sweet potato
Olive oil, to coat sweet potato
Garden salad, to serve (optional)
1 lemon cut into quarters, to serve (optional)
Preheat the oven to 220 degrees. Line a baking tray with baking paper.
Cut the sweet potato into 5cm long and 2cm wide chips and place on a baking tray.
Coat with olive oil and evenly†sprinkle salt, pepper and cayenne pepper over the top.
Toss to combine and spread the sweet potato evenly over the baking tray.
The sweet potato chips
Put the sweet potato in the oven for 30-35 minutes, or until golden brown and cooked through.
Meanwhile, while the chips are in the oven, put the breadcrumbs, parsley, cheese and lemon zest into a bowl. Season with salt and pepper and stir to combine.
Pat dry the fish with paper towel, season with salt and pepper, set aside.
Place the flour, eggs and breadcrumbs in three separate bowls side by side.
Place the fish into the flour and evenly coat it, shake to remove any excess flour.
Dip the flour coated fish into the egg and then roll in the breadcrumb mixture to evenly coat it with the breadcrumbs.
Dredge the fish in flour, then dip in egg and roll in the breadcrumb mixture
Transfer the crumbed fish onto a plate, cover with plastic wrap and refrigerate to cool and rest until the last 10 minutes of the sweet potato cooking time. Repeat with the remaining fillets.
Heat a frypan on medium heat and add the oil and margarine and melt, stir to combine.
Place the fish fillets on the frying pan and cook until golden brown on both sides, 2-3 minutes per side.
Put the fish on serving plates with the sweet potato chips, garden salad and slice of lemon. Serve and enjoy.