Coconut fried fish and sweet potato chips

Method

1. Season the fish fillets, and roll each one in the flour, shaking off any excess. Dip each fillet in the beaten egg and coat in a combination of breadcrumbs and coconut. Set aside in a cool place.

2. For the sauce; remove the skin and stones from the mangoes and tip the flesh into a food processor. Add the other sauce ingredients and blend until smooth. Leave on one side.

3. For the sweet potato chips, shred the sweet potatoes on the finest setting of a mandolin. Soak them in water for 10 minutes.

4. Drain the potatoes and pat dry. Heat the vegetable oil in a deep fryer, and when hot, fry the potato shreds for about 45 seconds, until crisp. Remove from the pan and drain on kitchen paper. Dust with a mix of salt and cayenne pepper.

5. Heat a little clean vegetable oil in a frying pan, and set over a moderate heat. Shallow fry each fish fillet for 3-4 minutes each side, until golden and crisp.

6. Serve the fish, topped with fries and accompany with the fruity sauce.