Baked Salmon Fish & Chips

Begin by preparing the sweet potato “fries” as they take the longest. Preheat the oven to 375 ºF. Cut fry wedges by chopping the potatoes in ½” thick strips lengthwise then chopping them into 3” lengths. Place sweet potato pieces in a bowl and drizzle oil over. Use your hands to coat all pieces with oil. Sprinkle with desired amount of salt and garlic powder and use your hands again to ensure all pieces are seasoned. Bake for 20 minutes then flip the “fries” with tongs or a spatula and bake an additional 15–20 minutes until fries are fully cooked and have nice crispy brown edges.

Increase oven temperature to 425ºF. In a mixing bowl, whisk whole wheat flour, cornmeal, baking powder, salt, and paprika together to combine. Add the beaten egg and milk and stir to create a thick batter. Cut your salmon into strips and place the strips in the bowl with the batter; use your hands to put a thick layer of batter on each strip. Place battered salmon on an oiled baking sheet. Bake for 8 to 10 minutes until salmon is cooked all the way through. Note: You can bake the fish while the sweet potatoes are finishing up—it won’t hurt them to knock up the heat as long as you keep an eye on them.

For the yogurt-based tartar sauce, simply combine all ingredients in a small bowl and mix well. Serve on the side of your fish and chips!