CO­CONUT FISH FIN­GERS AND SWEET POTATO CHIPS

Kid-friendly fish ’n chips, and hold the carbs.

Men's Health (South Africa) - - HEALTH + WELLNESS -

Serves 6

WHAT YOU’LL NEED

3 LARGE SWEET POTA­TOES

5 TBSP CO­CONUT OIL FOR FRY­ING

750G FIL­LET FRESH HAKE SEA­SON­ING

2 CUPS OF DESICCATED CO­CONUT

½ CUP AL­MOND FLOUR

2 BEATEN EGGS

½ CUP SMALL YO­GHURT

2 TBSP MAYO

FRESH LIME ZEST

METHOD

Cut the sweet pota­toes into wedges, toss with 2 Tbsp of melted co­conut oil, sprin­kle with salt and bake at 180 º for 30 min­utes or un­til soft and roasted. In the mean­time, cut the fish into strips and sea­son well. Mix the co­conut and al­mond flour to­gether in a bowl. Dip the fish into the egg wash, dredge in the flour and re­peat with the re­main­ing fish fin­gers. Heat the re­main­ing oil in a pan and fry the fish fin­gers un­til cooked through and crispy. Mix the yo­ghurt, mayo and lemon zest and serve with fish and chips.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.