Ingredients
For Dipping Sauce
Mayonnaise 1 cup
Orange juice ¼ cup
Vinegar 1 tbsp
Thyme leaves 1 tsp (dried)
Fresh garlic ¼ tsp (minced)
Salt to taste
For Sweet Potato Fries
Orange juice 3 tbsp
Thyme leaves 1 1/2 tsp (dried)
Salt ¾ tsp
Black pepper powder ¼ tsp
Sweet potato 500g
For Hazelnut Coated Fish
All purpose flour ½ cup
Salt 1 tsp
Black pepper powder ½ tsp
Egg whites 2
Water 2 tbsp
Toasted hazelnut 1 cup (finely chopped)
Fish fillet 500g
Vegetable oil 1 tbsp
Cooking Directions
Blend all sauce ingredients until puree.
Preheat oven to 400°F. Mix orange juice, thyme, salt and pepper in long shallow pan; set aside.
Cut sweet potatoes lengthwise into strips. Toss with orange juice mixture to coat. Bake on prepared baking sheet at 400°F for 13 to 15 minutes per side, turning once, until browned.
Combine flour, salt and pepper in medium bowl; set aside.
Beat egg whites and water in bowl; keep aside.
Place hazelnuts in medium bowl; set aside.
Rinse fish and pat dry. Coat fish in flour mixture, dip fish in egg white mixture.
Coat in hazelnuts, pressing nuts onto fish to coat.
Preheat 1 tablespoon oil in large ovenproof pan over medium high heat.
Add fish and fry 1 to 2 minutes until browned on bottom.
Turn the fish and place pan in oven. Bake at 400°F for 8 to 10 minutes per 1-inch thickness of fish until flake.
Serve with sweet potato fries and dipping sauce.