This month we give a much-loved family favourite dish a new lease on life with a sweet and spicy twist. We all know and love the trusty beer-battered version our local seafood restaurant makes, but this is a healthier yet equally delicious alternative – simple to make and it packs a real punch of Eastern-inspired flavour.
Chilli, lime and coriander crusted fish with shoestring sweet potato chips
500 g firm white fish fillets like hake or snoek
1/2 cup cake flour
1/3 cup milk
finely chopped red chilli to taste
2 cups breadcrumbs
2 teaspoons grated lime rind
a handful of chopped coriander
2 large sweet potatoes
Coarse sea salt and pepper
Start by prepping your chips – wash the sweet potatoes and using a julienne slicer (or by hand), cut the sweet potatoes into thin julienne strips. Season with salt and pepper and drizzle with olive oil. Place on baking-paper-lined oven tray, season with salt and pepper and drizzle with olive oil. Bake in a preheated oven at 200⁰C for 25 minutes or until crispy.
Meanwhile spread out flour on clean, flat surface. Mix egg and milk together in shallow bowl. Combine breadcrumbs, lime rind, chilli and coriander on a serving plate. Coat individual fish fillets lightly in flour, then the egg mixture and finally the breadcrumb mixture. Season with salt and pepper and drizzle with olive oil. Place on oven tray next to your sweet potato chips and bake for 15 minutes, turning once.
Enjoy the supercharged flavours of this dish with a side of lemon-garlic aioli and a well-chilled bottle of the beachhouse Sauvignon Blanc – the ultimate seafood-loving wine.