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Photo of Fish and chips with cumin salt by WW

Fish and chips with cumin salt

5
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate
This is like no other fish and chips you’ve had before. Thin sweet potato baked chips topped with fish crumbed in wholemeal couscous. Garnished with shallots and cumin salt – a little bit different and a whole lot of tasty!

Ingredients

Orange sweet potato (kumara)

500 g, (kumara), unpeeled

Egg(s)

1 medium

Skim milk

1 tbs

Plain wholemeal flour

2 tbs

Dry wholemeal couscous

½ cup(s), (100g)

Ling, raw

480 g, (Buy 4x120g) skinless, halved lengthways

Ground cumin

½ tsp, seeds

Salt

1 tsp, flakes

99% fat-free, plain Greek yoghurt, unsweetened

¼ cup(s), (60g)

Garlic

1 clove(s), crushed

Green shallot(s)

1 individual

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
  2. Cut sweet potato into thin chips. Spread chips over prepared tray and lightly spray with oil. Bake for 20–25 minutes, tossing occasionally, or until golden and tender.
  3. Meanwhile, whisk egg and milk in a shallow bowl until combined. Place flour and couscous on separate plates. Working with 1 piece at a time, coat fish in flour and shake off excess. Dip fish in egg mixture and toss in couscous to coat. Place fish pieces on a plate and place in fridge for 10 minutes.
  4. Heat a small non-stick frying pan over medium heat. Cook cumin, stirring, for 1 minute or until fragrant and toasted. Grind cumin in a mortar and pestle until coarsely crushed. Combine cumin and sea salt in a small bowl.
  5. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook fish for 3 minutes each side or until golden and cooked through (cooking time will depend on thickness of fish fillets).
  6. Meanwhile, combine yoghurt and garlic in a small bowl. Sprinkle fish and sweet potato chips with shallot and cumin salt and serve with yoghurt mixture.

Notes

SERVING SUGGESTION: Mixed salad leaves, drizzled with balsamic vinegar.TIP: You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, snapper or flathead.

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