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Categories:
sweet potatoes vegetable oil ground cumin ground coriander ground turmeric salt sesame seeds breadcrumbs flour egg white fish lime wedges lime Greek yogurt lime juice fresh cilantro
Viewed: 73 - Published at: 6 years agoIngredients
- 3 lbs large sweet potatoes
- 2 tbsp vegetable oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp salt
- 2 tbsp sesame seeds
- 1/3 cup panko breadcrumbs
- 2 tbsp flour
- 1 None egg, lightly beaten
- 4 None skinless firm white fish fillets (3-4 oz each)
- None None Lime wedges, to serve (optional)
- None None FOR THE LIME AND CORIANDER YOGURT
- 1/2 cup Greek yogurt
- 2 tsp lime juice
- 1 tbsp finely chopped fresh cilantro
Method
- Preheat the oven to 400°F. Line a baking pan with parchment paper. Cut sweet potatoes in half lengthwise then cut each half into 1/4 inch-thick slices. Cut slices into 1/4 inch-thick chips. Toss in 1 tbsp of the oil.
- Place in a single layer on the prepared pan. Roast for 15 mins, or until golden and cooked through.
- Meanwhile, mix spices, salt, sesame seeds and breadcrumbs in wide shallow bowl. Place flour and egg in 2 other shallow bowls. Coat fish all over in flour, shaking off any excess. Dip in egg, then dip in breadcrumb mixture, turning until fish is covered all over.
- Heat remaining 1 tbsp oil in a large, ovenproof skillet on medium heat. Cook fish until browned on both sides. Transfer to oven and bake until just cooked through.
- Meanwhile, for the lime and coriander yogurt, mix all ingredients in small bowl. Serve fish and chips with yogurt and lime wedges, if desired.
