Cornflake-coated fish strips and sweet potato fries

Ingredients:

• 3 large sweet potatoes, cut into chips 
• 2 Tbsp (30ml) oil + ¼ cup (60ml) for shallow-frying
• Salt and milled pepper 
• 3 angelfish fillets or hake
• 2 Tbsp (30ml) flour
• ¼ cup (60ml) milk
• 1 cup cornflakes, crushed
• 1 Tbsp (15ml) chopped fresh parsley
• ¼ cup (60ml) mayonnaise 
• Lemon wedges, for serving 

Method:

1. Preheat oven to 200°C.
2. Place sweet potato chips onto a lined baking tray (or two) in a single layer. 
3. Drizzle with 2 Tbsp (30ml) oil.
4. Season well and roast for 30 minutes or until golden and crispy. 
5. Season fish fillets and cut into 1cm-thick strips.
6. Coat in flour, dip in milk and finally in cornflakes. 
7. Shallow-fry in the rest of the oil for 3 minutes a side or until golden and cooked through.
8. Serve with parsley, mayonnaise and a squeeze of lemon.