Crispy Baked Fish & Sweet Potato Chips
Prep Time
Serves
Cooking Mode
2 medium sweet potatoes (1 lb/500 g) peeled, sliced into 1/8- to 1/4-in. (3 to 5 mm) thick rounds
2 tsp canola oil, divided
½ tsp ground cumin
1 tsp salt, divided
4 wild haddock or wild cod fillets, thawed, patted dry
cayenne pepper, to taste
2 eggs
½ pkg plain rice crackers, crushed into coarse crumbs
2 medium sweet potatoes (1 lb/500 g) peeled, sliced into 1/8- to 1/4-in. (3 to 5 mm) thick rounds
2 tsp canola oil, divided
½ tsp ground cumin
1 tsp salt, divided
4 wild haddock or wild cod fillets, thawed, patted dry
cayenne pepper, to taste
2 eggs
½ pkg plain rice crackers, crushed into coarse crumbs
Directions
1Preheat 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.
2Season 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.
3Bake 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.
Disclaimer
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Personal Note
Personal Note
