Sweet potato fish and chips
- 6 cans of Saupiquet lemon tuna fillets
- 1 kg of sweet potatoes
- 50g flour
- 50g breadcrumbs
- 2 eggs
- 1 teaspoon of mustard
- 5 tablespoons of sunflower oil
- 1 lemon
- Espelette pepper
- Frying oil
Preparation 15 mins
Drain the tuna fillets, and keep the cooking juices. Wash, peel and cut the sweet potatoes into large fries.
How to degerm garlic?
In a deep plate pour the flour, in another the breadcrumbs. Beat an egg in an omelette in a third deep plate
How to make an omelet
Roll the fillets in the flour, then in the beaten egg and finally in the breadcrumbs.
Make hoursyonnaise, add the cooking juice of the tuna and a pinch of Espelette pepper.
Fry the sweet potatoes in a deep fryer at 180° for 9 minutes.
In a hot non-stick pan, pour 3 tablespoons of sunflower oil. Pan-fry the tuna fillets on all sides. Remove to absorbent paper.
Check the cooking of the sweet potatoes, drain them on a paper towel and salt lightly.
Arrange your Fish & chips on a whoursdish and accompany them with a small pot of your lemon mayonnaise!
For this Sweet Potato Fish and Chips recipe, you can count on 15 minutes of preparation. To learn more about the foods in this crisps recipe, head over to our food guide here.