There’s nothing quite like the satisfying crunch of golden, crispy fried fish paired with perfectly seasoned potato chips. This easy recipe brings classic flavors together for a delicious homemade treat that everyone will love.
Start by heating your oven to 400°F (200°C). Line a baking pan with foil and give it a light spray with nonstick cooking spray. In a large bowl, mix together the yogurt, green onions, lime juice, salt, and pepper. Stir in the coleslaw, cover, and pop it in the fridge to chill for about an hour.
Next, spread the sweet potatoes out on the prepared pan. Drizzle them with a tablespoon of oil, sprinkle with chili powder and a little salt, then toss everything to coat evenly. Roast in the oven for 20 to 25 minutes, until the potatoes are tender and nicely browned.
While the potatoes cook, rinse the fish and pat it dry. In a shallow dish, whisk the egg and water together. In another dish, mix the cereal with the remaining salt and pepper. Dip each fish fillet into the egg mixture, letting any extra drip off, then press it into the cereal mix so it’s well coated.
Heat the last tablespoon of oil in an oven-safe skillet over medium-high heat. Add the fish and cook for about 3 minutes until the bottom is golden. Flip the fish over, then transfer the skillet to the oven. Bake for around 15 minutes, or until the fish flakes easily with a fork. Serve everything up with the crispy sweet potatoes and chilled slaw.
- Make sure the oil is hot enough before frying to get a crispy texture.
- Pat the fish dry before coating to help the batter stick better.
- Fry the potato chips in small batches to keep them crispy and evenly cooked.
This dish is perfect for anyone who loves a crunchy outside with a tender inside. The combination of crispy fish and golden potato chips makes every bite satisfying. It’s a classic comfort meal that’s easy to make and always hits the spot.
Serve with a wedge of lemon and a side of tartar sauce or your favorite dipping sauce. A fresh green salad or steamed vegetables add a nice balance to the meal. For a spicy kick, sprinkle some chili flakes or serve with a spicy mayo.
Store any leftovers in an airtight container in the fridge. Reheat in the oven or air fryer to keep the fish and chips crispy. Avoid microwaving, as it can make them soggy. Consume within 2 days for the best taste and texture.
