Drop the wedges of sweet potatoes into a pan of lightly salted water and cook for about 10 mins until just tender.
Combine the chilli, mayonnaise, garlic and parsley to make a delicious mayonnaise.
Drain the sweet potatoes and toss them in the oil unitl well coated.
Arrange on a meshed wire rack, season with salt and braai or grill over a moderately-high heat for 6-8 mins, turning even now and then unitl they are golden.
Press crushed peppercorns and lemon zest firmly on the outside of each piece of fish.
Braai or grill for about 3 mins on each side, or a little longer if you don't like your fish too rare.
Season with a little salt.
Serve the fish and chips with a good dollop of chili mayo, and an asparagus and avo salad
Reprinted with permission of Bits of Carey
and originally printed in Crush Online Magazine
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