Fish & Chips… but not as you know it. Lemon sole fillets are coated in crunchy Panko breadcrumbs and Parmesan cheese and paired with delicious spiralised sweet potato curls.
Ingredients
2 lemon sole fillets, skinned
A little plain flour
1 egg, beaten
50g Panko breadcrumbs
2 tbsp Parmesan, grated
2 sweet potatoes, peeled
Sunflower oil
½ lemon
A little plain flour
1 egg, beaten
50g Panko breadcrumbs
2 tbsp Parmesan, grated
2 sweet potatoes, peeled
Sunflower oil
½ lemon
Dip
2 tbsp mayonnaise
2 tbsp crème fraiche
½ clove garlic, crushed
2 tsp chives, chopped
2 tbsp crème fraiche
½ clove garlic, crushed
2 tsp chives, chopped
Method
- Preheat the oven to 200C Fan.
- Slice the lemon sole into finger size pieces. Coat in the flour, then coat in the beaten egg. Mix the breadcrumbs and parmesan together on a plate. Add the goujons and coat in the mixture.
- Put the sweet potatoes through a spiralizer to make thick curls. Place on a baking sheet line with non-stick paper. Drizzle over 1 to 2 tbsp. of oil and season lightly.
- Bake in the oven for 15 minutes turning halfway through.
- Mix all of the dip ingredients together in a bowl.
- Heat a little oil in a large frying pan. Fry the goujons for 2 minutes each side until golden and crunchy. Serve with the sweet potato curls and the dip.
- Alternatively preheat the oven to 200C/180C Fan scrub the sweet potato and cut into wedges. Coat in a little cornflour and toss in a little oil Bake in the oven for 30 -35 minutes, turning halfway through until golden and tender.
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