Fish with a citrus salad and sweet potatoes

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Serves: 4

Preparation time: 25 minutes

Cooking time: 30 minutes

Oven temperature: 200ºC

  • 4-6 small sweet potatoes, halved
  • 30ml butter
  • honey
  • 4 portions of white fish
  • 50ml cornflour
  • 200ml self-raising flour
  • about 200ml soda water or beer
  • Pinch of turmeric
  • oil for frying
  • 2 lemons, peeled
  • 1 orange or naartjie, peeled

1. Preheat the oven. Place the sweet potatoes on an oven tray, dab with butter and honey and season with cinnamon, salt and pepper. Bake for 25-30 minutes or until golden brown.

2. Roll the fish in cornflour and set aside. Whisk the flour and soda water or beer with the turmeric, salt and pepper until it forms a thick batter. Dip the fish in the batter and fry in 1cm hot oil until crispy. Turn it over and repeat. Segment the citrus and serve with the fish and sweet potato chips.

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