Crumbed King George Whiting with Sweet Potato Chips


Preparation time
15 minutes

Cooking time
45 minutes

4 people

2 packets 200g Ferguson King George whiting, thawed in the refrigerator overnight
1 large sweet potato, sliced into 1cm fingers
1 sprig rosemary
Salt and pepper
2 tablespoons olive oil
1 cup plain flour
2 cups breadcrumbs
2 eggs
Large handful salad leaves
1 punnet cherry tomatoes, halved
½ red onion, thinly sliced
2 teaspoons balsamic vinegar

Crumbed King George Whiting with Sweet Potato Chips

Preheat the oven to 200°C. Place the sweet potato onto a large baking tray and add the rosemary leaves, a generous pinch of salt, and half of the olive oil. Mix to combine, before spreading the sweet potato into a single layer, and placing in the oven. Cook for 35-40 minutes, tossing the sweet potato occasionally, until very golden.

In the meantime, place the flour onto a large plate with a pinch of salt and pepper. To a separate large place add the breadcrumbs. In a large bowl add the eggs and ½ cup water, and whisk to combine. A few fillets at a time, toss the King George Whiting in flour, dip into the egg, and coat in breadcrumbs.

Line a baking tray with non-stick paper, and place the crumbed whiting onto the tray. When the sweet potato chips have 5 minutes remaining, place the King George Whiting in the oven. Cook for 5-7 minutes, or until golden and cooked through.

As the fish is cooking, place the salad leaves, cherry tomatoes and red onion into a mixing bowl. Add the remaining olive oil and balsamic vinegar, and toss to combine. To serve, divide the salad, sweet potato chips, and crumbed King George Whiting between four plates.

(Dietary specifications: Lactose Free & for Gluten Free option use gluten free breadcrumbs & plain flour)