Fish and chips with yoghurt tartare
7
Points®
Total Time
1 hr 5 min
Prep
25 min
Cook
40 min
Serves
4
Difficulty
Moderate
Give the classic fish and chips a modern twist with sweet potato chips and tartare sauce made from yoghurt. It’s light and tangy and brings all the components together - perfect for a summer evening.
Ingredients
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
Egg white
2 medium, lightly beaten
Dried breadcrumbs
2 cup(s), (140g), wholemeal variety
Ling, raw
600 g, (or other white fish) cut into 2cm thick strips
Fresh lemon rind
2 tsp, finely grated
Lemon juice
1 tbs
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Capers, rinsed, drained
2 tsp, chopped
Pickled gherkin, drained
5 g, 1 tbs, finely chopped
Fresh flat-leaf parsley
1 tbs, finely chopped
Lemon(s)
1 medium, cut into wedges, to serve
Oil spray
2 x 3 second spray(s)