3 small sweet potatoes (or 2 big ones)
Extra virgin olive oil
1 teaspoon of garlic powder
1/2 teaspoon of nutmeg
1 teaspoon of salt
1 teaspoon of pepper
1/2 teaspoon of crushed red pepper
3 6 oz cod fillets
1 cup of flour
2 egg whites + 1 tablespoon of water
1 cup Panko bread crumbs + 1 cup of Rice Crispy cereal
Paprika, Garlic Powder, Salt and Pepper (to season each dredging station with)
1 cup of Greek yogurt
2 tablespoons of chopped pickles
1 tablespoon of capers
1 tablespoon of fresh parsley
1 tablespoon of fresh lemon juice
Zest of 1 lemon
Pinch of Tabasco, *optional
Salt and pepper, to taste
Serving size- 2-3
- Preheat your oven to 450.
- Peel your sweet potatoes, then cut them into thin strips like fries. Add them to a large bowl and drizzle 1 tablespoon or so of olive oil (start with 1 tablespoon and add more accordingly), garlic powder, nutmeg, crushed red pepper, and salt and pepper. Toss together until everything is coated. Place them on a large baking sheet, leaving half of the pan open for the fish, and roast for 20-25 minutes, flipping them half way through. I like my fries crispy, so if you like them a little softer, take them out sooner.
- While the fries are cooking, time to make the crispy fish! Take out 3 large bowls, or dishes with high sides and add the flour to one bowl/dish, then the egg whites + water to the other, and lastly the panko/cereal mixture to the last one. Season each bowl with a pinch of salt, pepper, garlic power, and paprika. Now it's time to dredge. First, add the fish to the flour station and make sure it's completely covered. Shake off excess flour. Then add it to the egg white, and lastly add it to the panko/cereal mixture. Do this process for each fillet. Take out the sheet pan that you are roasting your fries on and add the 3 pieces of fish to the same pan. Bake for 10-15 minutes.
- While the fish and chips are baking, make your tartar sauce. Add all of the ingredients to a bowl. Mix and taste for seasonings.
- To serve, add the fish and chips to a big plate and add a dollop of tartar sauce to your fish, plus a nice garnish of parsley. Serve with lots of lemon and enjoy!