Fish And Sweet Potato Chips

• 3 lbs large sweet potatoes
• 2 tbsp vegetable oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp salt
• 2 tbsp sesame seeds
• 1/3 cup panko breadcrumbs
• 2 tbsp flour
• 1 None egg, lightly beaten
• 4 None skinless firm white fish fillets (3-4 oz each)
• None None Lime wedges, to serve (optional)
• None None FOR THE LIME AND CORIANDER YOGURT
• 1/2 cup Greek yogurt
• 2 tsp lime juice
• 1 tbsp finely chopped fresh cilantro

1. Preheat the oven to 400u0b0F. Line a baking pan with parchment paper. Cut sweet potatoes in half lengthwise then cut each half into 1/4 inch-thick slices. Cut slices into 1/4 inch-thick chips. Toss in 1 tbsp of the oil.
2. Place in a single layer on the prepared pan. Roast for 15 mins, or until golden and cooked through.
3. Meanwhile, mix spices, salt, sesame seeds and breadcrumbs in wide shallow bowl. Place flour and egg in 2 other shallow bowls. Coat fish all over in flour, shaking off any excess. Dip in egg, then dip in breadcrumb mixture, turning until fish is covered all over.
4. Heat remaining 1 tbsp oil in a large, ovenproof skillet on medium heat. Cook fish until browned on both sides. Transfer to oven and bake until just cooked through.
5. Meanwhile, for the lime and coriander yogurt, mix all ingredients in small bowl. Serve fish and chips with yogurt and lime wedges, if desired.

sweet potatoes, vegetable oil, ground cumin, ground coriander, ground turmeric, salt, sesame seeds, breadcrumbs, flour, egg, white fish, lime wedges, lime, greek yogurt, lime juice, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/31485 (may not work)