Serve up a traditionally British dish for tea, alongside a splash of vinegar.
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- 2 medium sweet potatoes, scrubbed
- 2 tbsp olive oil
- 4 slices brown crustless bread
- 30 g grated parmesan cheese
- 2 tbsp roughly chopped chives
- 0 none paprika
- 4 tbsp plain flour
- 1 egg
- 2 Skinless fillets of sole or plaice from two small fish (two fillets from each fish)
- 0 exclude sunflower oil for frying
- 3 tbsp mayonnaise (reduce fat variety is fine)
- 2 tbsp Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp snipped chives
- 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.
- 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.
- 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.