Fish Bites & Sweet Potato Fries
A playful twist on fish and chips—made just for kids. White fish fillets are coated in a mix of crushed corn tortillas, garlic, and parsley, then baked until golden. On the side: sweet potato fries for a little natural sweetness, and a creamy yogurt-basil dip with a splash of lemon and a touch of gherkin. It’s fun, flavorful, and built for dipping.
Nutritional facts
Protein
26g
Carbs
36g
Calories
390
Fat
18g
Ingredients
Gherkins, Sweet Potatoes, Extra Virgin Olive Oil, Plain Yogurt, Avocado Oil, Garlic Powder, Black Pepper, Corn Tortilla, Garlic, Egg, Swai, White Pepper, Kosher Salt, Lemon Juice, Basil, Whole Milk, Italian Parsley
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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