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Easy fish terrine

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Sweet potato fish and chips

 

Sweet potato fish and chips

INGREDIENTS: 4 PERS.

  • 6 boxes of tuna fillets with lemon Saupiquet
  • 1 kg of sweet potatoes
  • 50 g flour
  • 50 g breadcrumbs
  • 2 eggs
  • 1 teaspoon of mustard
  • 5 tablespoons of sunflower oil
  • 1 lemon
  • Espelette pepper
  • Frying oil


PREPARATION:

  1. Drain the tuna fillets, and keep the cooking juices. Wash, peel and cut the sweet potatoes into large fries.
  2. On a deep plate pour the flour, in another the breadcrumbs. Beat an egg omelet on a third deep plate.
  3. Roll the fillets in the flour, then in the beaten egg, and finally in the breadcrumbs.
  4. Make a mayonnaise, add the tuna cooking juice, and a touch of Espelette pepper.
  5. Fry the sweet potatoes in a deep fryer at 180 ° for 9 minutes.
  6. In a hot nonstick skillet, pour 3 tablespoons of sunflower oil. Pan-fry the tuna fillets on all sides. Place on absorbent paper.
  7. Check the cooking of the sweet potatoes, drain them on a paper towel, and salt lightly.
  8. Arrange your Fish & chips on a warm dish and serve them with a small jar of your lemon mayonnaise!


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