Spicy-Battered Fish and Sweet Potato Chips

I am a self-confessed fish hater. In all it's forms, fish has the ability to repulse me. So when Stephen proposed a recipe he found in the Woolworth's Fresh magazine of fish and chips, I wasn't impressed.

This turned out to be fish and chips with a difference though. We used Ling fish, and the spices in the batter really accentuated its fresh flavour. The sweet potato chips were sweet and crispy - great!

 

 Spicy-Battered Fish and Sweet Potato Chips

INGREDIENTS

600g white boneless fish fillets
600g sweet potato
1 1/3 cups of plain flour
1/2 tsp of baking powder
2 tsp ground cumin
1 tsp salt
1 tsp ground coriander
1/2 tsp turmeric
1 whisked egg
1 1/3 cups sparkling mineral water
vegetable oil

1. Preheat oven to 160 degrees celcius. Cut the fish fillets into 3cm wide strips.
2. Peel the sweet potato and cut into wafer thin slices.
3. Combine the flour, baking powder, cumin, salt, coriander and turmeric into a bowl. Add the whisked egg and sparkling mineral water and whisk until smooth.
4. Half fill a saucepan with oil and place over a medium-high heat. Cook chips in batches for 3-4 minutes or until crisp. Transfer to tray covered in crumpled paper towel and warm in the oven.
5. Lightly coat fish pieces with batter and cook in batches for 3 minutes or until golden and crisp.

Crumpling the paper towel helps drain the oil from the chips. We also suggest using a fish fillet that's chunky and narrow, rather than flat and wide, like bassa, ling, or flathead.

It's pretty easy and straightforward. Give it a go!

 

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