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 unique touch: she makes a hake log breaded with quinoa, a healthy way to bring a batter to the table; and she accompanies it with baked sweet potato. Easy and attractive, you will love it along with the touch of tartar sauce.

Breaded fish is one of the easiest ways to get children to eat fish, however, we usually always 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 breading, whether it is meat, vegetables or fish.

Instead of coating it with bread or flour, we'll make it with puffed quinoa flakes. If you've never seen them, they're like the classic puffed rice cereals but instead of rice, quinoa. You can buy it in any health food or organic food store. The sauce is a tartar sauce made with yogurt instead of mayonnaise, which makes it healthier and suitable for children.

Ingredients

For the fish:
1.5 kgs of sweet potatoes, peeled and cut into French fries style
3 cloves of garlic 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
170 g quinoa
800 g of hake trunk cut into 6-8 pieces
Lemon slices to serve

For the yogurt tartar:
140 g of natural Greek yogurt
½ cup of pickles, chopped into very small cubes
1 tablespoon capers, drained and finely chopped
1 tablespoon lemon juice

Preparation

Preheat the oven to 200ºC.

Place the sweet potato and garlic cloves on a ceramic baking 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 crispy.

Microplane Zester Grater

While the sweet potatoes are in the oven, we will bread the fish. To do this, beat the eggs together with the chopped garlic, lemon zest , salt and pepper in a large bowl. Dip the fish in the egg and then immediately coat it on the quinoa, breading it on all sides.

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

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

We prepare the yogurt tartar sauce by mixing the capers, pickles, lemon thyme and a splash of lemon, salt and pepper.

We serve everything together on a platter as a mixed dish. For the kids, you can make the sauce without the capers or gherkins, just the yogurt. They will love it!