Fish and chips with yoghurt tartare
orange sweet potato (kumara)
300 g, (kumara) unpeeled, cut into 2cm thick batons
red skin potato
400 g, (red rascal) unpeeled, cut into 2cm thick batons
2 medium, lightly beaten
2 cup(s), 140g (wholemeal)
600 g, (or other white fish) cut into 2cm thick strips
fresh lemon rind
2 tsp, finely grated
99% fat-free plain Greek yoghurt
⅓ cup(s), 95g
baby capers, rinsed, drained
2 tsp, chopped
pickled gherkin, drained
5 g, 1 tbs, finely chopped
fresh flat-leaf parsley
1 tbs, finely chopped
1 medium, cut into wedges, to serve
1 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Line 2 large baking trays with baking paper. Arrange potatoes on 1 tray and lightly spray with oil. Season with salt and freshly ground black pepper. Bake for 40 minutes.
- Meanwhile, combine egg white and 1 tablespoon water in a medium shallow bowl. Place breadcrumbs on a plate. Working with 1 piece at a time, dip fish into egg white mixture and then coat in breadcrumbs. Place crumbed fish on remaining prepared tray and lightly spray with oil. Bake fish, turning once, for the last 10 minutes of cooking chips or until fish is cooked through and chips are golden and tender.
- Place rind, juice, yoghurt, capers, gherkin and parsley in a small bowl. Stir to combine. Serve fish and chips with yoghurt tartare and lemon wedges.