Fish And Vegetable Chips - cooking recipe

Ingredients

1 tbsp finely chopped dill
1 tbsp finely chopped parsley
1 tbsp finely chopped chives
1 cup panko breadcrumbs
1 None egg, lightly beaten
2 tbsp milk
1 1/2 lbs white fish fillets, cut into thick strips
1/2 cup flour
None None Vegetable oil, for deep-frying
8 oz beets, peeled
14 oz sweet potatoes, peeled
8 oz potatoes, peeled
2 tbsp sea salt flakes
None None Lemon wedges, to serve

Preparation

Preheat the oven to 250\u00b0F. Line a baking pan with parchment paper.
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.
Dust fish in flour, shaking off excess. Dip into egg then coat in breadcrumbs. Transfer to a tray; Refrigerate 15 mins.
Meanwhile, heat oil in a large saucepan on medium heat. Using a mandolin, slice vegetables into very thin rounds.
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.
Cook fish, in same oil, in batches, 2-3 mins each batch, until golden and cooked through. Drain on paper towels.
Serve fish with vegetable crisps. Accompany with lemon wedges.