Fish & Sweet Potato Chips

This recipe features in these meal plans: Classics with a Twist.

Deep-fried battered haddock served with sweet potato chips, peas and a garlic-yogurt dip.


  • 680g of haddock fillets, cut into 1cm strips lengthways
  • 2 large sweet potatoes (approx 400g each), cut into thick chips
  • 150g of natural yogurt
  • 540g of self raising flour
  • 200g of frozen peas
  • 1 large garlic clove, finely chopped
  • 2 tsp lemon juice
  • 2 tbsp olive oil
  • 4 tbsp mayonnaise
  • 1 tsp baking powder
  • 600ml oil for deep-frying
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 35 mins
  • Oven temp: 200c
  • Price per person: £2.07
  • Store cupboard: Typical
  • Calories per serving: 1022
  • 5-a-day per serving: 1.4
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Fish & Sweet Potato Chips photo

990 cooks think so


  1. Preheat the oven. Meanwhile, to make the dip, mix the garlic, yogurt, mayonnaise and lemon juice in a bowl and season with salt and pepper.
  2. Drizzle the sweet potatoes with the olive oil and season with salt and pepper. Bake in the oven for 30-35 minutes, turning regularly, or until the chips are crisp and evenly browned.
  3. Meanwhile, to make the batter for the fish, sift 300g flour, the baking powder and a pinch of salt and pepper into a bowl. Add 400ml cold water and whisk until it forms a smooth batter. (The batter should be thick enough to coat the back of a spoon - if not add extra flour or water until you get the right consistency.)
  4. Heat 600ml of vegetable oil in a deep-fat fryer or deep saucepan to roughly 180 deg C. Check that the oil is at the right temperature by carefully adding a small amount of batter into the pan - the oil should bubble and the batter will fluff up and become crispy within 30 seconds. CAUTION: Hot oil can be dangerous. Do not leave unattended.
  5. Pat the haddock dry with kitchen paper and dust with the remaining flour. Dip in the batter and coat completely. Fry in batches for 5-6 minutes, or until crisp and golden on all sides. Carefully remove with a slotted spoon and drain on kitchen paper.
  6. Meanwhile, cook the peas according to the packet instructions.
  7. Serve the battered haddock with the peas, sweet potato chips and garlic-yogurt dip.

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