This fish and chips dish can be served up in half an hour – just have your ingredients and kitchen tools ready!
Ingredients
- 1.2kg small orange sweet potatoes (kumara)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried chilli flakes
- 60ml (1/4 cup) olive oil
- 1/4 bunch flat-leaf parsley
- 300g (1 cup) whole-egg mayonnaise
- 2 tablespoons baby capers
- 400g tomato medley mix (see note)
- 1 Lebanese cucumber
- 1 tablespoon red wine vinegar or white wine vinegar
- 150g (1 cup) plain flour
- 4 x 200g pieces flathead fillet
- Vegetable oil or rice bran oil, to shallow-fry
Method
- Step 1Preheat oven to 220C fan-forced. Scrub potato skins, then pat dry. Cut each potato in half lengthwise, then cut each half lengthwise into 4 thin wedges. Place in a roasting pan and sprinkle with paprika, chilli flakes and 1 teaspoon sea salt flakes. Drizzle with 2 tablespoons olive oil. Toss to combine. Roast, turning occasionally, for 20 minutes or until golden.
- Step 2Meanwhile, to make tartare sauce, tear leaves from half the parsley. Process with mayonnaise and capers in a food processor until finely chopped, then transfer to a small bowl.
- Step 3Cut tomatoes into wedges. Roughly chop cucumber. Place in a bowl and drizzle with vinegar and remaining 1 tablespoon olive oil. Season with salt and pepper, then toss to combine.
- Step 4Place flour in a bowl and season. Dust fish with flour, shaking off excess. Fill a large frying pan 3cm deep with vegetable oil and heat over medium heat. Cook fish for 1 1/2 minutes each side or until golden. Drain on paper towel.
- Step 5Serve fish with chips, tartare sauce and tomato salad.
Nutrition
6024 kj
Energy
97g
Fat Total
12g
Saturated Fat
52g
Protein
803.63mg
Sodium
31g
Carbs (sugar)
88g
Carbs (total)
All nutrition values are per serve
Notes
Top tips: We used Moraitis Tomato Medley Mix, from selected supermarkets and greengrocers. Substitute cherry tomatoes.
- Author: Sophia Young
- Image credit: Brett Stevens
- Publication: MasterChef
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