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Crispy Fish with Potato and Sweet Potato gets its flavour from that extra marinating time. The result is tender fish with a beautifully seasoned exterior.
Crispy Fish with Potato and Sweet Potato keeps the cooking straightforward. The spice-coated fish and crispy wedges bring plenty of flavour to the table.
Spiced Fish with Crispy Potato Wedges and Baked Sweet Potato
Why You Will Love and Enjoy Crispy Fish with Potato and Sweet Potato
- This is an easy, satisfying supper with well-seasoned fish, crispy potatoes and tender sweet potato all on one plate.
- The fish is full of flavour: Chili, Kashmiri masala, cumin, coriander and lemon give it a savoury, nicely spiced coating.
- You can adjust the heat: Use less chili if you prefer a milder flavour.
- It’s a complete meal: The crispy potato wedges and baked sweet potato make the fish feel like a proper supper.
- You can mix things up: Swap the fish, change the potato seasoning or add a fresh salad on the side.
Crispy Fish with Potato and Sweet Potato
- Prep Time: 20 minutes
- Marinating: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 4 servings 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Ingredients
Scale
Spiced Fish
- 1.1 lb – 1/2 kg fresh fish of your choice, cleaned and patted dry
- 2 tsp chili powder
- 1 tsp Kashmiri masala
- 1 tsp jeera powder
- 1 tsp dhania powder
- 1/2 tsp salt, or to taste
- 1 tsp lemon juice
- 3 tbsp oil, plus extra for frying
Potato Wedges
- 4 medium potatoes, washed and cut into wedges
- Oil, enough for deep frying
- Potato spice, for sprinkling
Baked Sweet Potato
- 2 medium sweet potatoes, washed, peeled and sliced into thin strips or wedges
- 1 tbsp olive oil
- Salt, to taste
Instructions
- Start with the fish. Pat 1/2 kg of fresh fish dry with a paper towel so the spice paste sticks properly. If the pieces are large, cut them into serving-sized portions.
- In a small bowl, mix 2 tsp chili powder, 1 tsp Kashmiri masala, 1 tsp jeera powder, 1 tsp dhania powder, 1/2 tsp salt, 1 tsp lemon juice and 3 tbsp oil to make a thick paste. Give it a taste and adjust the salt or chili if needed.
- Rub the spice paste all over the 1/2 kg fresh fish, making sure each piece is well coated. Cover and leave it to marinate in the refrigerator for at least 1 hour, although a few hours will give you even more flavour. Don’t leave the fish at room temperature while it marinates.
- For the sweet potato, preheat the oven to 400⁰F (200⁰C). Peel 2 medium sweet potatoes, then slice them into thin strips or wedges. Toss them with 1 tbsp olive oil and salt to taste, then spread them in a single layer on a baking tray. Don’t pile them on top of each other or they’ll steam instead of roasting.
- Bake the 2 medium sweet potatoes for about 20 to 25 minutes, turning them every 7 to 10 minutes, until tender with lightly browned edges. Cooking time will depend on how thick you cut them.
- While the sweet potatoes are baking, heat enough oil for deep-frying the potato wedges in a deep pot or fryer. Carefully add the 4 medium potatoes, cut into wedges, and fry until golden and cooked through. Depending on the size of the wedges, this should take about 8 to 12 minutes. Drain well on paper towels and sprinkle with potato spice while they’re still hot.
- Remove the fish from the refrigerator and let any excess marinade drip off. Heat enough oil for frying the fish in a frying pan over medium to medium-high heat. Fry the marinated fish for about 4 to 5 minutes on the first side, then carefully turn and cook for another 3 to 5 minutes, depending on the thickness. The fish should be cooked through and lightly browned on the outside. Avoid turning it over repeatedly because it can break apart.
- Drain the fried fish on paper towels for a minute or two, then serve hot with the crispy potato wedges and baked sweet potato.
Notes
Own creation, prepared, tried, and tested by Rashida
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Additional Information
- What type of fish works best? Firm fish works particularly well because it holds together during frying. Hake, cod, haddock, tilapia and kingklip are good options.
- Can frozen fish be used? Yes. Thaw the fish completely in the refrigerator, then pat it very dry before adding the spice paste. Dry fish helps the marinade stick and reduces splattering during frying.
- How long should the fish marinate? Marinate for at least 1 hour in the refrigerator. A few hours gives the spices more time to flavour the fish, but it shouldn’t be left at room temperature.
- How do you know when the fish is cooked? The fish should be opaque in the centre and flake easily with a fork. Thicker pieces will need more cooking time than thin fillets.
- Can the chili be reduced? Yes. Reduce the 2 tsp chili powder to 1 tsp or less for a milder fish dinner. The Kashmiri masala still provides plenty of colour and flavour.
- Can the fish be baked instead of fried? Yes. Place the coated fish on a lightly greased baking tray and bake at 400⁰F (200⁰C) for about 12 to 18 minutes, depending on thickness. It won’t have quite the same crisp coating as fried fish.
- Why did my potato wedges turn soft? The frying oil may not have been hot enough, or too many wedges may have been added at once. Fry in batches when necessary and drain the wedges well before seasoning.
- Can the sweet potato skin be left on? Yes. Scrub the sweet potatoes well and leave the skin on if you prefer a little extra texture.
- Can another oil be used? Yes. Sunflower, canola or vegetable oil can be used for frying. The 3 tbsp oil in the marinade can also be replaced with sunflower or canola oil.
- What can replace Kashmiri masala? A mild curry masala can be substituted. The flavour and colour will change slightly, but it works well with the other spices.
- What can replace jeera powder? Ground cumin can be used in the same amount.
- What can replace dhania powder? Ground coriander can be used in the same amount.
- Can the cooked fish be frozen? Yes, although the coating won’t be quite as crisp after freezing. Cool the cooked fish completely, wrap it well and freeze for up to 2 months. Thaw it in the refrigerator and reheat in the oven or air fryer for better texture.
- Can the potato wedges and sweet potato be frozen? They can be frozen, but both may become softer after thawing. For the best texture, make the potato sides fresh.
- How long can leftovers be stored? Store the cooked fish, potato wedges and sweet potato separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or air fryer until heated through.
Crispy Fish with Potato and Sweet Potato delivers tender, well-seasoned fish with crisp potato wedges and naturally sweet baked sweet potato. The chili, cumin, coriander and Kashmiri masala create a fragrant coating that makes every bite satisfying, while the two potato sides turn it into a complete meal. It’s the kind of straightforward fish supper that can go from marinade to dinner table without a lot of fuss.
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