Fish and Chips

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Lisa Stanton-Smith
  • 300g fresh white fish (flathead tails, whiting, hoki, flake are all delish: speak to your fishmonger if unsure. You just want something that is fresh today)
  • 1 large sweet potato
  • 1/2 cup besan/chickpea flour or rice flour
  • Olive oil
  • 100g leafy greens
  • 1 small cucumber, sliced
  • 1 large tomato, diced
  • 2 slices red onion
  • 1/2 capsicum, sliced
  • 1 lemon or lime

Preheat oven to 200 degrees celsius. Start by slicing the sweet potato length-ways into thin slices or wedges. Place on a lined baking tray and drizzle with olive oil and salt. Pop the tray in the oven and cook for 30mins, flipping the chips over after 15mins.

Meanwhile, make the salad by combining lettuce/leafy greens, cucumber, tomato, capsicum and onion. Drizzle with a little olive oil and lemon or lime juice and toss to combine. Distribute between two plates.

Pour the flour onto a large plate, and then dip the pieces of fish into the flour until all of the pieces are entirely covered. Then heat a large saucepan with a good glug of olive oil. Once hot, add the fish (you can do this in two batches if easier to fit). Cover and leave to light fry for 2-3mins. Then flip the fish and cook the other side for a further 2-3mins, or until just cooked through. Remove from pan and distribute fish between the two plates with salad.

Add the sweet potato chips from the oven, and serve with a wedge of lemon or lime and a little aioli if desired. Enjoy!

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