14 oz. firm white fish
3/4 cup fine corn meal or polenta
2 tsp. Cajun spice mix
1 tsp. paprika
salt to taste
1 egg, beaten
2 Tab. olive (or your favorite) oil
Preheat oven to 400F. Cut the sweet potatoes in half and then cut each half into smaller wedges. Put 1 Tab. oil into a baking pan and add the potato wedges. Toss to coat them in the oil. Bake for 30 minutes, turning half-way through the cooking.
Meanwhile, cut the fish into 1/2 inch wide strips. Mix the cornmeal with the spices together on a plate. One at a time, dip each fish strip into the beaten egg and then roll in the cornmeal mixture until evenly coated.
Add 1 Tab. oil onto another baking sheet and add the fish sticks. When the Sweet Potato wedges have cooked for 20 minutes, put the fish sticks in the oven. Bake the fish sticks for 10 minutes, turning halfway through.
Put Sweet Potato Wedges in the oven.
15 min. Turn Sweet Potato Wedges
20 min. Put fish sticks in the oven.
25 min. Turn fish sticks.
30 min. Both should be done.