Fish and chips with cumin salt
Orange sweet potato (kumara)
500 g, (kumara), unpeeled
Plain wholemeal flour
Dry wholemeal couscous
½ cup(s), (100g)
480 g, (Buy 4x120g) skinless, halved lengthways
½ tsp, seeds
1 tsp, flakes
99% fat-free plain Greek yoghurt
¼ cup(s), (60g)
1 clove(s), crushed
1 medium, cut into wedges to serve
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
- 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.
- 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.
- 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.
- 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).
- 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.