Battered fish with quinoa and yoghurt tartar sauce with baked sweet potato

Carolina, from La Cocina de Carolina , brings us a recipe for everyday life that you will enjoy for its simplicity and different touch: she makes a quinoa-battered hake log, a healthy way to bring a batter to the table; and accompanies it with baked sweet potato. Easy and successful, you will love it together with the touch of tartar sauce.

Battered fish is one of the easiest ways to get children to eat fish, however, we always tend to prepare it the same way, breaded in egg and flour and then fried in oil. This recipe that I am showing you is a very original way of making the classic breaded fish, in fact you can adapt it to any type of batter, be it meat, vegetables or fish.

Instead of coating with bread or flour, we will do it with puffed quinoa flakes. If you have never seen them, they are like the classic puffed rice cereals but instead of rice, quinoa. You can buy it at any diet or organic food establishment. The sauce is a tartar made with yogurt instead of mayonnaise, which makes it healthier and more suitable for children.

Ingredients

For the fish:
1.5 kg sweet potatoes, peeled and cut into French fries
3 garlic cloves with their skin
A handful of lemon thyme leaves
salt and pepper
60 ml of extra virgin olive oil
15ml sesame oil (optional)
2 eggs
2 extra garlic cloves, crushed
2 teaspoons lemon zest
170g quinoa
800 g of hake trunk cut into 6-8 pieces
lemon wedges to serve

For the yogurt tartare:
140 g plain Greek yogurt
½ cup very small dice pickles
1 tablespoon capers, drained and finely chopped
1 tablespoon lemon juice

Preparation

Preheat the oven to 200ºC.

Place the sweet potato together with the garlic cloves on a ceramic oven tray and sprinkle with salt , pepper , lemon thyme and a couple of tablespoons of extra virgin olive oil. Bake for about 25-30 minutes or until golden and crisp.

Zester Microplane Grater

While the sweet potatoes are in the oven, we will bread the fish. To do this, we beat the eggs together with the minced garlic, lemon zest , salt and pepper in a large bowl. We submerged the fish in the egg and immediately passed to batter on the quinoa breading on all sides.

Fry the fish in a non-stick pan with hot oil, turning on each side for about 4-6 minutes, until crisp and golden on the outside. If you want, we can make the batter by adding a little sesame oil to the olive oil - it will give it a different touch and will provide an even richer touch.

Emile Henry ceramic oven tray and Bra Infinity non-stick frying pan

Prepare the yogurt tartar sauce by mixing the capers, gherkins, lemon thyme and a squeeze of lemon, salt and pepper.

We serve everything together in a bowl as a combined plate. For children you can make the sauce without the capers or gherkins, just the yogurt. They will love it!