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Fish and Sweet Potato Fries Recipe

British · Main course · 50 min total

Crispy beer-battered fish fillets paired with oven-baked sweet potato fries, a healthier twist on a classic pub favorite.

Ingredients

• 4 (6-oz) cod fillets, skin removed
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cold lager beer
• 2 large sweet potatoes (about 1.5 lbs), cut into 1/2-inch fries
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• Salt to taste
• Vegetable oil for frying

Instructions

1. Preheat oven to 425°F (220°C). Toss sweet potato fries with olive oil, paprika, garlic powder, and salt. Spread in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
2. Meanwhile, in a large bowl, whisk together flour, baking powder, salt, and pepper. Gradually whisk in beer until smooth batter forms. Let rest 5 minutes.
3. Pat fish fillets dry with paper towels. Cut each fillet in half crosswise. Season lightly with salt.
4. In a deep pot or Dutch oven, heat 2 inches of vegetable oil to 350°F (175°C).
5. Dip each fish piece into batter, letting excess drip off. Carefully place into hot oil. Fry in batches, without crowding, for 4-5 minutes per side until golden brown and cooked through. Drain on paper towels.
6. Serve fish immediately with sweet potato fries and optional tartar sauce or malt vinegar.

Tips

• Use a thermometer to maintain oil temperature for even frying.
• Sweet potato fries can be seasoned with cayenne for extra heat.
• Leftover fish can be reheated in a 350°F oven for 5-7 minutes.
• Substitute cod with haddock or pollock if desired.

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