Fish N’ Sweet Potato Chips
Get a boost of quality protein and vitamin A with better-for-you version of fish n’ chips! Cod and other seafood are a great source of iodine, an essential trace mineral that helps to support our thyroid health. Other trace minerals include copper, chromium, and zinc, which can be tricky to get adequate amounts daily. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 1 sweet potato sliced into 1/16” rounds
- 3 tablespoons extra virgin olive oil divided
- 1-1/4 teaspoons sea salt divided
- 2 cups whole wheat panko breadcrumbs
- 1 tablespoon dried parsley
- 2 eggs beaten
- Fresh ground black pepper
- 1 cup whole wheat flour
- 1 large wild cod filet cut into 4 pieces
Instructions
Directions
- Preheat oven to 375 degrees. In a mixing bowl, toss sweet potato rounds with 1 tablespoon olive oil and 1/2 teaspoon sea salt. Spread out in one layer on a parchment-lined baking sheet and bake, about 15-20 minutes.
- In a shallow mixing bowl, combine breadcrumbs with parsley and sea salt. Set aside.
- Combine eggs and pepper in another shallow mixing bowl. Set side.
- Place whole wheat flour in a third shallow mixing bowl. Coat each piece of cod lightly in flour, dip in egg mixture, and then in breadcrumbs.
- Heat olive oil in a non-stick pan or cast-iron skillet. Place fish in pan and cook, about 3-4 minutes, flipping and cooking other side for another 2-3 minutes until cooked through and lightly browned and crisp on both sides. Set aside on a plate covered in a few sheets of paper towels to drain excess oil. Serve immediately with sweet potato chips.
