A fresh take on a classic! This healthy version of fish and chips delivers all the crispness and flavour you love - without the guilt.
Preparation time: 15 minutes
Cook time: 15 minutes
Serves: 2 people
What you will need:
- 400g sweet potato, peeled, cut into fries
- 1 tsp rice bran oil
- 2/3 cup panko breadcrumbs
- 1 tsp lemon rind
- 1 egg
- 360g white fish fillets, cut into portions
- 1/2 cup Greek style yoghurt
- 2 tbsp finely chopped gherkins
- 1/2 eschalot, finely chopped
- 1 1/2 tbsp finely chopped chives
- 2 tsp finely chopped dill
How it's made:
Preheat air fryer to 180C.
Place sweet potato and oil in a medium bowl and toss to coat. Place in basket. Arrange separating grill on top of sweet potato.
Combine breadcrumbs and rind on a shallow plate. Season with salt and pepper. Whisk egg on another shallow plate. Dip fish into egg to cover, then press into breadcrumbs to coat. Lightly spray with oil and place on separating grill. Place basket in air fryer. Cook for 12 minutes or until fries are golden and tender and fish is golden and the flesh flakes with a fork.
Meanwhile, combine yoghurt, gherkins, eschalot, chives and dill in a medium bowl. Season with salt and pepper. Serve fish with sweet potato fries and homemade tartare sauce.
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