Who doesn't love a good fish fry?
This version is special because it's crispy white fish with beet and sweet potato curly fries!
The fish is coated in panko and baked until flaky and the beet and sweet potato fries are curly and roasted until crisp on the outside.
You're going to love it.
How to make crispy white fish
Featured Ingredients
For the curly fries:
- Sweet potatoes and beets: Root veggies are the perfect ingredient to make into oven-baked fries. Plus, they're both so nutritious and beautiful!
- Oil and salt: A neutral oil to lightly coat the sweet potatoes and beets and a bit of salt to make them taste good.
For the crispy fish:
- White fish: Any white fish will work.
- Most people enjoy it skinless.
- Seasonings: Salt, black pepper and cayenne.
- Eggs: To help the flour and breadcrumbs adhere to the fish.
- Panko breadcrumbs: My favorite breadcrumb because they're light and crispy.
For the tartar sauce:
- Mayonnaise: The base of any amazing tartar sauce!
- Capers: An optional ingredient, but adds a nice extra briny flavor.
- Dill pickle relish: Grab a jar or relish or chop up some dill pickles.
- Pickle or lemon juice: Pickle juice is such an underutilized ingredient. It's SO delicious and adds such immense and delicious flavor to tartar sauce!
- P.S. try it in your dressing for potato salad!
- Fresh lemon juice is also yummy, or you could add both.
- Hot sauce: A little dash goes a long way from a flavor perspective.
- Add a little more than a dash for some heat.
Step-by-Step Instructions
To make the curly fries:
- Preheat oven to 425 degrees.
- Using a vegetable spiralizer, spiralize sweet potatoes and beets (no need to remove skin).
- Place on a greased baking sheet and toss with oil and ¼ teaspoon salt.
- Bake 25-35 minutes, until very crispy, tossing with tongs occasionally.
- Sprinkle with additional salt, if necessary.
To make the crispy fish:
- In the meantime, coat a baking sheet fitted with a wire rack with cooking spray. Set aside.
- Sprinkle fish filets with salt and black pepper.
- Set up three bowls: One with the flour and a pinch of salt, black pepper and cayenne; one with beaten egg and a pinch of salt and pepper; and another with panko, and a pinch of salt and black pepper.
- Coat fish filets with flour, then egg wash, then panko, and place on the greased baking rack.
- Coat each filet with cooking spray.
- Bake 10-12 minutes, flipping once and coating with additional cooking spray, until outside is crispy and interior temperature reaches 145 degrees.
- While fish and curly fries bake, prepare tartar sauce by whisking all sauce ingredients in a small bowl.
- Taste and adjust seasoning, if necessary.
- Serve fish with tartar sauce and a side of crispy curly fries.
Recipe Substitutions and Alterations
- For the beets and sweet potatoes: Use any potato or root vegetable.
- For the fish: Use any white fish, such as cod, tilapia, haddock, pollock or flounder.
Nutrition Considerations
- To make this gluten free: Use gluten free all-purpose flour and panko breadcrumbs.
- Be sure all ingredients you choose are gluten free.
- To make this dairy free: This recipe does not contain dairy.
- To make this nut free: This recipe does not contain nuts.
- Be sure all ingredients you choose are nut free.
- To make this egg free: Try with an egg replacer like Bob's Red Mill Egg Replacer (although I haven't tested this).
Easy weeknight dinners:
- Cheeseburger Macaroni
- Taco Lettuce Cups
- Butternut Squash Curry
- Tuna Pesto Pasta
- White Chicken Chili
- Cashew Chicken Lettuce Wraps
Crispy White Fish with Beet and Sweet Potato Curly Fries
Crispy baked white fish filets with oven-baked sweet potato and beet curly fries, plus homemade tartar sauce!
- Prep Time: 15-20 mins
- Cook Time: 35-40 mins
- Total Time: 50 mins-1 hr
- Yield: Serves 4
- Category: Dinner
- Method: Baking, No-Cook
- Cuisine: American
Ingredients
Scale
Curly Fries:
- 2 medium sweet potatoes, washed
- 2 medium beets, washed
- 2 tablespoons oil
- ½ teaspoon coarse salt
Crispy Fish:
- 4 (4- to 6-ounce) white fish filets (cod or haddock)
- 1 teaspoon coarse salt, divided
- ½ teaspoon ground black pepper, divided
- ¼ cup all-purpose flour
- Pinch cayenne pepper
- 2 large eggs, lightly beaten
- ½ cup panko breadcrumbs
Tartar Sauce:
- ¼ cup mayonnaise
- 1 tablespoon chopped capers
- 1 tablespoon chopped dill pickles or relish
- 1 teaspoon pickle juice or lemon juice
- Pinch each coarse salt and ground black pepper
- Dash hot sauce (optional)
Instructions
- Preheat oven to 425 degrees.
- Using a vegetable spiralizer, spiralize sweet potatoes and beets (no need to remove skin). Place on a greased baking sheet and toss with oil and ¼ teaspoon salt. Bake 25-35 minutes, until very crispy, tossing with tongs occasionally. Sprinkle with additional salt, if necessary.
- In the meantime, coat a baking sheet fitted with a wire rack with cooking spray. Set aside.
- Sprinkle fish filets with salt and black pepper. Set up three bowls: One with the flour and a pinch of salt, black pepper and cayenne; one with beaten egg and a pinch of salt and pepper; and another with panko, and a pinch of salt and black pepper. Coat fish filets with flour, then egg wash, then panko, and place on the greased baking rack. Coat each filet with cooking spray. Bake 10-12 minutes, flipping once and coating with additional cooking spray, until outside is crispy and interior temperature reaches 145 degrees.
- While fish and curly fries bake, prepare tartar sauce by whisking all sauce ingredients in a small bowl. Taste and adjust seasoning, if necessary.
- Serve fish with tartar sauce and a side of crispy curly fries.
Notes
Cooking Tip: Coat each piece of fish with cooking spray to help achieve a crispy crust.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 336
- Sugar: 6g
- Sodium: 537mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 113mg
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