Crispy fish and sweet potato chips


Preparation time: 10 min

Cooking time: 20 min

Serves: 4


2 sweet potatoes, washed and sliced

salt and freshly ground black pepper

5 ml (1 t) all-spice

10 ml (2 t) oil


250 ml (1 c) amasi or buttermilk

1 egg

5 ml (1 t) chilli flakes

250 ml (1 c) flour

salt and freshly ground black pepper to taste

60 ml (¼ c) oil

4 baby hake fillets

1 lemon (optional)

1.        Preheat oven to 180°. Place the sliced sweet potatoes in a baking sheet and season with salt and pepper and all-spice. Drizzle oil and mix with your hands. Place in the oven for 15 minutes or until cooked.

2.        In a bowl, whisk together amasi, egg, and chilli flakes. Place flour in another shallow dish. Dip fish into amasi mixture, then coat with flour. Repeat to coat fish twice.

3.        Heat oil in a large pan over medium high heat. Carefully add fish to hot oil. Cook for 5 minutes on each side or until golden. Drain on paper towels and season with lemon if using.

4.        Serve fish with sweet potatoes.

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