Cornflake-coated fish strips and sweet potato fries

So good you can skip going out to eat!

Less than 30 minutes

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

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.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.