Ready in 35 minutes

Crispy Baked Fish & Sweet Potato Chips

  • 10 min
  • 35 min
  • Serves: 4

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

Nutrition Description ¼ 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


  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.
  2. Season fish with remaining salt and the cayenne pepper. In a shallow dish, beat eggs and 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.
  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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