Cut sweet potatoes into chips and place in a microwavable bowl with small drop of water. Par cook these for 5 minutes.
Place chips onto cooking paper and season with paprika , pepper and coconut oil.
Place in the oven and cook until soft in the middle and crispy on the outside.
Cut the cod fillet into finger like pieces. In a bowl whisk your egg white and place your linseeds into another bowl.
Dip each fish finger into your egg white and then dip into the linseeds until completely coated.
Place the fish fingers on cooking paper in a tray and cook for 15 – 20 mins in a hot oven until crispy and have nice brown colour.
While your fish and chips are cooking start putting together your tartar sauce. Mix the Fage 0% , pepper and lemon juice together in a small bowl. Chop the gherkins and capers finely and add these to the bowl.
Once mixed together put sauce in the fridge to cool for 15 mins.
Served the fish and chips with a side salad or a portion of garden peas.