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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


  1. 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.
  2. 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.
  3. 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).
  4. Blot on paper towels before serving with the chips.
  5. To make the lemon and chive mayonnaise dip, simply whisk all the ingredients together.
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