Crispy Baked Fish & Sweet Potato Chips

  • Prep Time 10 min
  • Total Time 35 min
  • Serves: 4

Ingredients

  • 2 medium sweet potatoes (1 lb/500 g), sliced into 1/8- to 1/4-in. (3 to 5 mm) thick rounds 0
  • 2 tsp canola oil, divided 10 mL
  • 1/2 tsp ground cumin 2 mL
  • 1 tsp salt, divided 5 mL
  • 4 wild haddock or wild cod fillets, thawed, patted dry 0
  • cayenne pepper, to taste
  • 2 eggs 0
  • 1/2 pkg plain rice crackers, crushed into coarse crumbs 50 g

Directions

  • Step 1

    Preheat oven to 425°F (220°C). In a bowl, toss potato slices, 1 tsp (5 mL) oil, the cumin and 1/2 tsp (2 mL) salt to coat. Spread slices in a single layer on a large parchment paper-lined baking sheet. Set aside.

  • Step 2

    Season fish with remaining salt and the cayenne pepper. In a shallow dish, beat eggs and 1 tsp (5 ml) water with a fork. Spread rice cracker crumbs on a large plate. Dip each fillet into egg mixture, then coat in cracker crumbs. Arrange fillets on a baking sheet and drizzle with remaining oil.

  • Step 3

    Bake sweet potatoes 15 to 20 min., turning once halfway through. At the same time, bake fish 8 to 12 min. or just until opaque. (Fish can rest a few min. while sweet potatoes finish baking.) Serve fish and sweet potato chips with lemon wedges and malt vinegar, if desired.

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Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe)
  • Calories 280
  • Fat 7 g
  • Saturated Fat 1 g
  • Carbs 27 g
  • Protein 26 g
  • Cholesterol 160 mg
  • Fibre 3 g
  • Sodium 940 mg