Crispy Baked Fish & Sweet Potato Chips

Prep time: 10min
Total time: 35min
Serves: 4
2
medium sweet potatoes (1 lb/500 g), sliced into 1/8- to 1/4-in. (3 to 5 mm) thick rounds
0
2 tsp
canola oil, divided
10 mL
1/2 tsp
ground cumin
2 mL
1 tsp
salt, divided
5 mL
4
wild haddock or wild cod fillets, thawed, patted dry
0
1/4-1/2 tsp
cayenne pepper
2 mL
2
eggs
0
1 tsp
water
5 mL
1/2 pkg
plain rice crackers, crushed into coarse crumbs
50 g
¼ of the recipe
calories
280
fat
7 g
saturated fat
1 g
carbs
27 g
protein
26 g
cholestrol
160 mg
fibre
3 g
sodium
940 mg

Directions

  1. Preheat oven to 425°F (220°C). In a bowl, toss potato slices, 1 tsp (5 mL) oil, the cumin and 1/2 tsp (2 mL) salt to coat. Spread slices in a single layer on a large parchment paper-lined baking sheet. Set aside.

  2. Season fish with remaining salt and the cayenne pepper. In a shallow dish, beat eggs and water with a fork. Spread rice cracker crumbs on a large plate. Dip each fillet into egg mixture, then coat in cracker crumbs. Arrange fillets on a baking sheet and drizzle with remaining oil.

  3. Bake sweet potatoes 15 to 20 min., turning once halfway through. At the same time, bake fish 8 to 12 min. or just until opaque. (Fish can rest a few min. while sweet potatoes finish baking.) Serve fish and sweet potato chips with lemon wedges and malt vinegar, if desired.