For allergens, see ingredients in bold.
- Put the 600g cut sweet potato wedges into a large bowl, add 3 dsp vegetable oil and 4-5 twists of black pepper. Stir all around. Tip the oil coated sweet potato chunks onto a baking tray lined with baking paper and spread out.
- Break an egg into a mug and check it for shell before whisking up with a fork and tipping into a wide, shallow bowl. Repeat with a second egg. Don’t forget to wipe your hands.
- Arrange 3 bowls in order – put 4 dsp seasoned flour in one, then put the one with the 2 beaten eggs, and then last fill with the breadcrumbs.
- Take the white fish fillets from the fridge and check with a grown up for bones using your fingertips. Take one piece of fish and roll it in the flour so it is completely covered.
- Move this piece of fish into the egg bowl and turn it over till it is coated in egg. Now cover eggy fish piece with bread crumbs and lift onto a second baking tray lined with oiled baking paper.
- Go back to the beginning and repeat until you have all 4 pieces on the baking tray. Wash your hands when you have finished.
- Using a pastry brush, drip a little extra oil over the top of the fish pieces (called drizzling) then ask a grown up to put both the sweet potatoes and the fish into a 200°C oven for 25-30 mins until both trays are cooked and piping hot. (Allow to cool a little before serving).
- While the fish and chips are cooking make some tartar sauce. Tip 1 tsp capers into a mug and chop with scissors till very small. Tip into 4 dsp mayonnaise. Add chopped gherkins.
- Add 3-4 grinds of black pepper and a squeeze of lemon juice then mix everything together.