2 medium sweet potatoes, scrubbed
2 tbsp olive oil
4 slices brown bread, crusts removed
30g Parmesan cheese, grated
2 tbsp roughly chopped chives
Pinch of paprika
4 tbsp plain flour
2 skinless fillets of sole or plaice from two small fish (two fillets from each fish)
Sunflower oil, for frying
3 tbsp mayonnaise
2 tbsp Greek yoghurt
2 tbsp lemon juice
1 tbsp snipped chives
Preheat the oven to 200C / 180C Fan / Gas Mark 6. Cut the potatoes into chips and put in a bowl. Toss with the olive oil and spread out onto 2 baking sheets. Bake for 35 to 40 minutes, turning every 10 minutes until browned at the edges. Watch carefully towards the end of the cooking time.
Meanwhile, put the bread, Parmesan cheese, chives and paprika into a food processor and whiz until you make breadcrumbs. Season with salt and pepper and spread out on a plate. Put the flour on another plate and season with salt and pepper. Whisk the egg with 1 tsp water in a shallow bowl.
Dust the fish with flour, dip in the egg and roll in the crumbs to coat, Put on a tray. Heat a thin layer of sunflower oil in a large frying pan and fry the fish over a medium heat for 2 to 3 minutes each side until golden and cooked through (you may need to do this in two batches).
Blot on paper towels before serving with the chips.
To make the lemon and chive mayonnaise dip, simply whisk all the ingredients together.