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Sunday, 18 March 2012

Sweet Potato Chip Crusted Fish Sticks

I love themed eating events.  Recently our bookclub meetings have been themed brunches centred around the plot or setting of the novel, and note that when I say 'novel' I use the term loosely, as we just devoured the Hunger Game Trilogy.  However, everyone has been going 'full out' and we have seen cornucopias weaved from bread dough and full scaled Indian and French inspired events for other books.  Everyone really gets into these themes and I just love it.  So, to my delight when a friend wanted to get out of her dinner rut and have a tropical themed dinner party, T-Moo and I jumped all over it.  The tropical themed dinner included blood orange margaritas, shrimp ceviche, mango coconut crisp, and this fun spin on fish sticks!
Serves 4

Fish Sticks
1 lb of fresh white fish, Talapia, Cod, etc.
2 eggs, beaten
1 large bag sweet potato chips, crushed (plantain chips work well too)
1/2 cup panko bread crumbs
salt and pepper

Dipping Sauce
1/4 cup plain Greek style yogurt
2 tbsp mayonnaise
1 shallot grated with microplane, or chopped very finely
1 tbsp capers, chopped
1 tbsp chopped parsley
1 tbsp lime juice
lime zest
salt and pepper

Preheat oven to 375F and line a baking tray with parchment. 

In a large, shallow dish, beat eggs and season with salt and pepper.  In another shallow dish, mix crushed chips and panko together.  Rinse fish with cold water, pat dry with a paper towel, and slice into 1" thick 'fingers'.  

Coat each fish finger with egg, then coat in the chip/and panko mixture, pressing chips to adhere.
Place fish on baking sheet and bake for 12 minutes turning once half way through baking.

While fish is baking, prepare dipping sauce by combining all ingredients and stirring to combine.

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