Loaded Sweet Potato Fries with Fish Friday Lemon

Preheat the oven or air fryer to 180 °C.

Rinse the sweet potatoes well and then cut them into fries. Place into a bowl, drizzle with olive oil and toss to coat, then season with salt. Place the fries onto an oven tray and into the oven, or into the basket of the air fryer. Cook until they are crispy and golden.

Once the fries are done, adjust the oven temperature to 220°C. Lay frozen Fish Friday Lemon fillets onto a baking tray and place into the oven to cook for 20-30 minutes until golden and crunchy.

Alternatively, adjust the air fryer to 190 °C and cook the fillets from frozen for 20 minutes.

Once cooked and slightly cooled, slice the fish.

Brush the corn cobs with a little oil. Heat a frying pan to hot and fry the cobs, turning often until charry and caramelised. Once cooled, slice the corn off the cobs and set aside.

Salsa

Finely dice the red onion and tomatoes. Add the sugar to the red wine vinegar and stir until the sugar has dissolved. Add to the tomato and onion mix and allow to stand for at least 10-15 minutes to infuse.

To Assemble

Add the sour cream and lemon to a bowl and mix to combine and loosen. Add this to a squeezy bottle if you have one.

If you cooked the fries in the oven, you can assemble the dish directly on the oven tray. Alternatively, add the fries to a serving platter.

Add dollops of guacamole to the pile of fries. Add black beans, charred corn and spoonfuls of tomato and onion salsa. Drizzle sour cream over the top and garnish with chopped chives and coriander. Add any remaining sour cream or guacamole to bowls for dipping and serve.