Coconut Fish Fingers

Ingredients

• 800g / 28.22oz scrubbed
• skin on Sweet potatoes
• 3 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 400g / 14.11oz or any firm white fish Flathead fillets
• 60g / 2.12oz Fresh wholemeal sourdough breadcrumbs
• 2 tbsp Shredded or desiccated coconut
• 50g / 1.76oz Semolina
• 35g / 1.23oz Plain flour
• 2 large Eggs
• to taste Salt flakes
• to taste Freshly ground black pepper

Preparation

1. Preheat the oven to 200°C (392°F). Line a baking tray with baking paper.
2. Cut 800g / 28.22oz scrubbed, skin-on Sweet potatoes into matchsticks. Toss with 1 tbsp Extra virgin olive oil, 1 tsp Smoked paprika, and freshly ground black pepper.
3. Spread fries on tray in a single layer. Bake for 40 minutes, flipping halfway.
4. Cut 400g / 14.11oz Flathead fillets into fingers.
5. Combine 60g / 2.12oz breadcrumbs, 2 tbsp shredded or desiccated coconut, and 50g / 1.76oz Semolina.
6. Season with salt flakes.
7. Put 35g / 1.23oz Plain flour in another bowl.
8. Whisk 2 large Eggs in a third bowl.
9. Dust fish in flour, dip in egg, then breadcrumb mixture.
10. Heat 1 tbsp Extra virgin olive oil in a pan over medium-low heat. Cook fish, turning, for 8-10 minutes until golden and cooked through.