Parmesan Sweet Potato Fries & Crispy Fish

1 sweet potato, large 2 tbsp olive oil 1 tsp smoked paprika salt to taste black pepper to taste ¼ cup grated parmesan cheese 1½ lb fresh haddock fillets 1½ cup corn flakes


½ tsp cayenne pepper 1 tsp garlic powder 2 large eggs 1 tsp salt ½ tsp black pepper 1 cup all-purpose flour olive oil cooking spray


Peel and cut the sweet potato into thin slices, about ¼ inch thick. 

In a big bowl, mix the sweet potato slices with olive oil, smoked paprika, salt, pepper, and grated parmesan cheese until they're all coated. 

In another bowl, crush some corn flakes and mix them with cayenne pepper and garlic powder. 

In a separate bowl, beat an egg with some salt and pepper. In another bowl, put some flour. 

Dip the fish in the egg mixture, then coat it with flour, then dip it again in the egg mixture, and finally roll it in the cereal crumbs. 

Place the coated fish on a plate or cutting board and repeat with the rest of the fish fillets. Spray them lightly with olive oil. 

Preheat the Air Grill to 400°F for about 15 minutes.