Coconut Fried Fish and Sweet Potato Chips

Bring sunshine flavours into the kitchen with Simon Rimmer's West Indian-style fish and chips, served with fruity mango sauce
Coconut Fried Fish and Sweet Potato Chips
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 35 minutes
  • Effort: medium


For the fish

  • 8 x 125 g fillets of plaice, or dab
  • 100 g plain flour
  • 2 eggs, beaten
  • 100 g breadcrumbs
  • 100 g desiccated coconut
  • vegetable oil, for shallow frying
  • salt and black pepper

For the sauce

  • 2 mango
  • 30 g soft dark brown sugar
  • 30 g basil
  • 1 clove garlic
  • 50 ml white wine
  • 1 bird's eye chilli
  • salt and black pepper
  • light soy sauce

For the sweet potato chips

  • 2-3 golden sweet potatoes, peeled
  • vegetable oil, for deep frying
  • salt
  • cayenne pepper


1. Season the fish fillets, and roll each one in the flour, shaking off any excess. Dip each fillet in the beaten egg and coat in a combination of breadcrumbs and coconut. Set aside in a cool place.

2. For the sauce; remove the skin and stones from the mangoes and tip the flesh into a food processor. Add the other sauce ingredients and blend until smooth. Leave on one side.

3. For the sweet potato chips, shred the sweet potatoes on the finest setting of a mandolin. Soak them in water for 10 minutes.

4. Drain the potatoes and pat dry. Heat the vegetable oil in a deep fryer, and when hot, fry the potato shreds for about 45 seconds, until crisp. Remove from the pan and drain on kitchen paper. Dust with a mix of salt and cayenne pepper.

5. Heat a little clean vegetable oil in a frying pan, and set over a moderate heat. Shallow fry each fish fillet for 3-4 minutes each side, until golden and crisp.

6. Serve the fish, topped with fries and accompany with the fruity sauce.

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