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1
Begin by preparing the sweet potato fries as they take the longest.
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2
Preheat the oven to 375 degrees F. Cut fry wedges by chopping the potatoes in 1/2 thick strips lengthwise then chopping them into 3 lengths.
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3
Place sweet potato pieces in a bowl and drizzle oil over.
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4
Use your hands to coat all pieces with oil.
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5
Sprinkle with desired amount of salt and garlic powder and use your hands again to ensure all pieces are seasoned.
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6
Bake for 20 minutes then flip the fries with tongs or a spatula and bake an additional 1520 minutes until fries are fully cooked and have nice crispy brown edges.
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7
Increase oven temperature to 425 degrees F. In a mixing bowl, whisk whole wheat flour, cornmeal, baking powder, salt, and paprika together to combine.
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8
Add the beaten egg and milk and stir to create a thick batter.
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9
Cut your salmon into strips and place the strips in the bowl with the batter; use your hands to put a thick layer of batter on each strip.
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10
Place battered salmon on an oiled baking sheet.
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11
Bake for 8 to 10 minutes until salmon is cooked all the way through.
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12
Note: You can bake the fish while the sweet potatoes are finishing upit wont hurt them to knock up the heat as long as you keep an eye on them.
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13
For the yogurt-based tartar sauce, simply combine all ingredients in a small bowl and mix well.
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14
Serve on the side of your fish and chips!
