For Fish Friday, I conjured up this idea of using a sweet potato I had in the pantry to crust tilapia or swai. Besides the taste, sweet potatoes are a great source of vitamin C, potassium and beta-carotene.
I love simple flavors so I decided to use a homemade honey-dijon mustard as a “glue” for the grated potato. And I seasoned the fish and grated potato with salt and pepper.
And the finish product….
It turned out good. Next time, I’ll probably season the fish more and use a thinner coating of sweet potatoes. The layer was too thick so the potatoes didn’t crisp all the way through. But the fish was nice and flaky.