Fish and chips on the braai

Recipe from: 22 September 2011

Ingredients 9
Servings 1
Minutes 0:10


Serving Change
  • 4
    175 g oil fish steaks - tuna or yellowtail
  • 4
    redskinned sweet potatoes, cut into chunky wedges
  • 10
    finely chopped red or green chilies
  • 125
    mayonnaise or Greek style yogurt
  • 4
    cloves of garlic, crushed
  • 30
    flat leaf parsley
  • 30
    organic olive oil
  • crushed organic black pepper
  • zest of one lemon


Drop the wedges of sweet potatoes into a pan of lightly salted water and cook for about 10 mins until just tender.
Combine the chili, 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.
To visit Bits of Carey's blog, click here.

Read more on: fish  |  grill


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