For the Crispy Fish:
4 pieces of fish (your favourite, depending on fresh fish available)
1/3 cup arrowroot (Tapioca flour)
Himalayan salt and fresh cracked pepper
For the Sweet Potato Chips:
Approx. 1 kg sweet potato
2 sprigs of rosemary
3 tbsps. coconut oil (melted)
A little salt and pepper
Freshly squeezed lemon juice
Get the sweet potato chips started first. Pre-heat the oven to 200°c and lightly grease a large flat tray with a little extra coconut oil.
Peel and chop the sweet potato into thick chips, and place in a bowl along with the chopped rosemary, a sprinkle of dried oregano, coconut oil and a little salt and pepper. Mix through well with your hands, making sure the potatoes have a good coating.
Spread them out onto the oil lined tray and roast in the oven for 15 minutes, turn them and roast a further 10-15 minutes or until tender, lightly browned and a little crispy.
For the fish, simply place the arrowroot, salt and pepper onto a place and mix together. Pat the fish dry with a little paper towel, before coating in the arrowroot blend.
Heat a little coconut oil over a low heat and gently cook the fish for about 5 minutes each side, or until slightly browned and crispy.
Serve immediately with your sweet potato chips and a fresh squeeze of lemon juice over the lot.
Enjoy ☺ Shaz