This easy recipe brings together crispy, golden fish and perfectly seasoned French fries for a comforting meal everyone will love. It's quick to prepare and great for a casual dinner or weekend treat.
COOKBOOK / 30973
Start by heating your oven to 400°F (200°C). Line a 10x15-inch baking pan with foil and give it a quick spray with nonstick cooking spray. In a large bowl, mix together the yogurt, green onions, lime juice, half a teaspoon of salt, and a quarter teaspoon of pepper. Stir in the coleslaw, cover the bowl, and pop it in the fridge to chill for about an hour.
Spread the sweet potatoes out on the prepared pan, drizzle them with a tablespoon of oil, then sprinkle with chili powder and a quarter teaspoon of salt. Toss everything to make sure the potatoes are nicely coated. Bake in the oven for 20 to 25 minutes, until they’re tender and starting to brown.
While the potatoes cook, rinse the fish and pat it dry with paper towels. In one shallow dish, whisk together the egg and water. In another, mix the crushed cereal with the remaining salt and pepper. Dip each piece of fish first into the egg mixture, letting any extra drip off, then coat it well in the cereal mix.
Heat the last tablespoon of oil in a 10-inch oven-safe skillet over medium-high heat. Carefully place the fish in the pan and cook for about 3 minutes until it’s golden on one side. Flip the fish, then transfer the skillet to the oven. Bake for another 15 minutes or until the fish flakes easily with a fork. Serve everything together with the sweet potatoes and slaw.
- Use cold oil when frying to ensure a crispy coating.
- Pat the fish dry before coating to help the batter stick better.
- Fry fries in small batches to keep them evenly cooked and crispy.
This dish offers a perfect balance of crispy texture and tender, flaky fish. The golden fries add a comforting touch that everyone loves. It’s a classic combination that’s easy to prepare and always satisfying.
Serve with a side of fresh lemon wedges and tartar sauce for extra flavor. A simple green salad or coleslaw pairs well to add freshness and balance out the meal.
Store leftovers in an airtight container in the fridge for up to two days. Reheat in the oven or air fryer to keep the fish and fries crispy instead of using a microwave.
