Name: Fish and kumara chips
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 large kumara (orange sweet potato) (1.5kg); 2 tablespoon vegetable oil; 2 teaspoon each ground cumin and coriander; 1 teaspoon ground turmeric; 1 teaspoon coarse cooking (kosher) salt; 2 tablespoon sesame seeds; 1/3 cup (25g) japanese (panko) breadcrumbs; 2 tablespoon plain (all-purpose) flour; 1 egg, beaten lightly; 4 x 100g (3-ounce) skinless, boneless firm white fish fillets; Lime and coriander yoghurt; 1/2 cup (140g) thick greek-style yoghurt; 1 1/2 tablespoon lime juice; 1 tablespoon finely chopped fresh coriander (cilantro)

Fish and kumara chips

Coated in mildly spiced crispy breadcrumbs and served with a lime-coriander yoghurt, these fish fillets with kumara fries will be loved by the whole family.

Ingredients

3 large kumara (orange sweet potato) (1.5kg)

2 tablespoon vegetable oil

2 teaspoon each ground cumin and coriander

1 teaspoon ground turmeric

1 teaspoon coarse cooking (kosher) salt

2 tablespoon sesame seeds

1/3 cup (25g) japanese (panko) breadcrumbs

2 tablespoon plain (all-purpose) flour

1 egg, beaten lightly

4 x 100g (3-ounce) skinless, boneless firm white fish fillets

Lime and coriander yoghurt

1/2 cup (140g) thick greek-style yoghurt

1 1/2 tablespoon lime juice

1 tablespoon finely chopped fresh coriander (cilantro)

Method

1.Preheat oven to 200°C/400°F.

2.Cut kumara in half lengthways, then cut each half into 1cm (½-inch) thick slices. Cut slices into 1cm (½-inch) thick chips. In medium bowl toss chips with half the oil.

3.Put chips, in a single layer, on baking paper-lined oven tray; roast about 15 minutes or until chips are golden and cooked through.

4.Meanwhile, mix spices, salt, sesame seeds and breadcrumbs in wide shallow bowl. Put flour and egg in two other shallow bowls. Coat fish all over in flour, shaking off any excess. Dip fish in egg then dip in breadcrumb mixture, turning until fish is covered all over.

5.Heat remaining oil in large ovenproof frying pan. Cook fish until browned.

6.Transfer to oven and roast fish until just cooked through.

7.Meanwhile, to make lime and coriander yoghurt, mix all ingredients in small bowl.

8.Serve fish and chips with yoghurt and, if you like, wedges of lime.

If you don’t have a frying pan that can go in the oven, take fish out of the frying pan and put it on an oven tray before roasting.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy