2 medium sweet potatoes, scrubbed<br />
2 tbsp olive oil<br />
4 slices brown crustless bread<br />
30 g grated parmesan cheese<br />
2 tbsp roughly chopped chives<br />
0 none paprika<br />
4 tbsp plain flour<br />
1 egg<br />
2 Skinless fillets of sole or plaice from two small fish (two fillets from each fish)<br />
0 exclude sunflower oil for frying<br />
3 tbsp mayonnaise (reduce fat variety is fine)<br />
2 tbsp Greek yogurt<br />
2 tbsp lemon juice<br />
1 tbsp snipped chives<ol>
<li>Preheat the oven to 200C/ Gas 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 toward the end of the cooking time.</li>
<li>Put the bread, parmesan , 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 eggs with 1 tsp water in a shallow bowl.</li>
<li>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).</li>
<li>Blot on paper towels before serving with the chips.</li>
<li>To make the lemon and chive mayonnaise dip, simply whisk all the ingredients together.</li>
</ol>
New Style Fish & Chips
Serve up a traditionally British dish for tea, alongside a splash of vinegar.
