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5 from 1 vote
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Main Course

Ingredients  

Yoghurt tartare

  • 1 cup natural Greek yoghurt
  • ½ small red onion finely chopped
  • 2 tsp brined capers chopped
  • 2 tbsp dill pickles finely chopped
  • Zest juice 1 lemon
  • 3 tbsp flat parsley finely chopped

Flour mix

  • 1 ½ cup PomPom Paddock Flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp smokey paprika
  • Zest 1 lemon
  • ¼ tsp salt
  • Black pepper
  • 2 eggs
  • ¼ cup milk
  • 500 g boneless ling fillet cut into 8 pieces
  • 3 medium sweet potato cut into thin wedges
  • 2 tbsp olive oil
  • Salt pepper
  • 2 lemons to serve

Method 

  • Preheat an oven to 200C.
  • Combine all the tartare ingredients in a bowl and season to taste. Set aside in the fridge.
  • Combine the flour mix ingredients and place in a shallow bowl.
  • Whisk the eggs and milk together and place in another bowl.
  • Toss the fish in the flour then in the egg mix and back in the flour mix. Pressing it on well. You want a good coating. Set aside
  • Toss the sweet potato in the oil and season with salt and pepper. Roast on a baking tray for 15 minutes.
  • Place the fish on a separate lined baking tray and bake for 10-12 minutes carefully flipping halfway.
  • Serve the fish with the sweet potato, tartare sauce and lemon.
Categories Savoury