Ingredients:
- 6 boxes of tuna fillets with lemon Saupiquet
- 1 kg of sweet potatoes
- 50 g flour
- 50 g breadcrumbs
- 2 eggs
- 1 teaspoon mustard
- 5 tablespoons of sunflower oil
- 1 lemon
- Espelette pepper
- Frying oil
Preparation:
- Drain the tuna fillets, and keep the cooking juices. Wash, peel and cut the sweet potatoes into large fries.
- In a deep plate pour the flour, in another breadcrumbs. Beat an egg omelet on a third deep plate
- Roll the fillets in the flour, then in the beaten egg and finally in the breadcrumbs.
- Make a mayonnaise, add the tuna cooking juice and a dash of Espelette pepper.
- Fry the sweet potatoes in a 180 deep fryer for 9 minutes.
- In a hot non-stick pan, pour 3 tablespoons of sunflower oil. Fry the tuna fillets on all sides. Dispose of on paper towels.
- Check the cooking of the sweet potatoes, drain them on a paper towel and salt lightly.
- Prepare your Fish & Chips on a warm dish and accompany them with a small jar of your lemon mayonnaise!