Crumbed Salmon with Sweet Potato Chips

A delightful recipe combining crispy crumbed salmon with sweet potato chips that offer a perfect contrast of flavors and textures.

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Peel sweet potatoes if desired; cut into chips (matchstick or wedges) and soak for 15 minutes.
Pat salmon dry and season lightly with salt and pepper.
Set up breading stations with flour, beaten eggs, and breadcrumb mixture.
Lightly coat each salmon fillet in flour, dip in egg, then press into the breadcrumb mixture.
For better adhesion, spread a thin layer of mayo on the fish before pressing crumbs.
Chill crumbed fillets on a tray for 10 minutes to help set the crust.
For frying, heat oil to 350°F (175°C) and fry in batches for 4–6 minutes until golden brown; drain on a rack and season with salt.
For oven-roasting, toss chips in 1–2 tbsp oil and roast at 425°F (220°C) for 20–30 minutes, flipping halfway.
Pan-fry salmon skin-side down in 2 tbsp oil for 3–5 minutes until golden, then flip and cook until internal temperature reaches 125–130°F (51–54°C); let rest for 3 minutes.

For extra crunch, briefly fry crumbs in butter before using them. Use panko breadcrumbs for the crispiest texture.