Fish N’ Sweet Potato Chips
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.