Fish & Potato Wedges

Fish & Potato Wedges
Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4

9 Ingredients

Number of servings
4
For the battered fish
  • 1 cup sunflower oil
  • 125grams plain flour
  • 1teaspoons bicarbonate of soda
  • 1teaspoons paprika
  • 2/3 cup water, cold, fizzy
  • 1 pinch black pepper
  • 300grams white fish, cut into 1cm strips
For the wedges
  • 2tablespoons olive oil
  • 2 large sweet potatoes

Nutrition per serving

3520 Kilojoules or 842 Calories
41% of daily energy intake*
Protein
20.7grams
Fat
64.8grams
Carbs
46.0grams
Sugars
5.1grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Fish and chips is a favourite meal around the world. Try these sweet potato wedges with the fish instead.

Method

Step 1 of 5

Preheat the oven to 200°C (Gas 6). Scrub the sweet potatoes and slice into wedges.

Step 2 of 5

Place the wedges on a large baking tray and pour the olive oil over them. Roast for 25 minutes, or until lightly browned.

Step 3 of 5

Meanwhile, to make the batter, put the flour, bicarbonate of soda, paprika, and fizzy water in a mixing bowl, season with black pepper, then whisk until smooth.

Step 4 of 5

Heat the sunflower oil in a deep-sided frying pan to 190°C. Coat the fish in the batter.

Step 5 of 5

Carefully lower a few strips of the fish into the oil, being careful not to crowd the pan. After about 2 minutes, when it’s golden brown, it’s ready. Remove with a slotted spoon, drain on kitchen paper, and serve with the wedges.

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