Preheat oven to 180°C (350°F) and line 2 baking trays with baking paper.
In a large bowl coat the chopped sweet potato in coconut oil and spices.
Lay sweet potato onto prepared baking trays, be careful not to overlap too much.
Place into oven for 20 minutes. Check, turn and cook for a further 15 minutes.
While the chippies cook, start the fish!
Cut the fish into smaller pieces or strips.
In a small bowl, mix the almond meal, cassava flour, salt and pepper.
In another bowl whisk your eggs.
Dip fish into egg, then almond meal/cassava and place on to a plate ready to fry.
Continue until all the fish is coated.
Heat the coconut oil in a large fry pan to medium-high heat.
Fry fish for around 2-3 minutes on each side or until golden. Place on another plate and cover with foil to keep warm.
Continue this process until all fish is cooked. By this time the chippies should be ready.
Serve fish and chips with a mix of lettuce, tomatoes, cucumber and garnish with dill. Add a squeeze of lemon juice to everything! YUM!
MERRYMAKER TIP Don’t feel like pan frying your fish? Simply batter and cook in the oven for 10 minutes.