Crispy Baked Fish & Sweet Potato Chips

Prep time: 10min

Total time: 35min

Serves 4

medium sweet potatoes (1 lb/500 g), sliced into 1/8- to 1/4-in. (3 to 5 mm) thick rounds

2 tsp

canola oil, divided

10 mL

1/2 tsp

ground cumin

2 mL

1 tsp

salt, divided

5 mL

wild haddock or wild cod fillets, thawed, patted dry

1/4-1/2 tsp

cayenne pepper

2 mL

eggs

1 tsp

water

5 mL

1/2 pkg

plain rice crackers, crushed into coarse crumbs

50 g

¼ of the recipe

calories

280

fat

7 g

saturated fat

1 g

carbs

27 g

protein

26 g

cholestrol

160 mg

fibre

3 g

sodium

940 mg

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.
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.
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.

Cookie collection and updated privacy commitment