Fish And Vegetable Chips

• 1 tablespoon dill finely chopped
• 1 tablespoon chopped parsley finely
• 1 tablespoon chives finely chopped
• 1 cup panko breadcrumbs
• 1 egg lightly beaten
• 2 tablespoons milk
• 1 1/2 pounds white fish fillets cut into thick strips
• 1/2 cup flour
• vegetable oil for deep-frying
• 8 ounces beets peeled
• 14 ounces sweet potatoes peeled
• 8 ounces potatoes peeled
• 2 tablespoons sea salt flakes
• lemon wedges to serve

1. Preheat the oven to 250u0b0F. Line a baking pan with parchment paper.
2. Combine herbs and breadcrumbs in a large bowl; season to taste. Whisk egg and milk together in another bowl. Place flour in a third bowl.
3. Dust fish in flour, shaking off excess. Dip into egg then coat in breadcrumbs. Transfer to a tray; Refrigerate 15 mins.
4. Meanwhile, heat oil in a large saucepan on medium heat. Using a mandolin, slice vegetables into very thin rounds.
5. Deep-fry vegetable slices, in batches, 5-6 mins each batch, until golden and crisp. Drain on paper towels. Season with sea salt. Transfer to prepared pan; place in oven to keep warm.
6. Cook fish, in same oil, in batches, 2-3 mins each batch, until golden and cooked through. Drain on paper towels.
7. Serve fish with vegetable crisps. Accompany with lemon wedges.

dill, parsley finely, chives, breadcrumbs, egg, milk, white fish, flour, vegetable oil, beets, sweet potatoes, potatoes, salt, lemon wedges

Taken from www.yummly.com/recipe/Fish-and-Vegetable-Chips-1403485 (may not work)