Fish Tostadas

Place the coley fillets in a shallow dish and pat dry with kitchen paper. Drizzle on a splash of oil. Season with salt and sprinkle on the remaining Missisisippi style mix. Use your hands to rub the spice all over the fish. Keep to one side. IMPORTANT: Remember to wash your hands and equipment a er handling raw fish.

While the sweet potato is roasting, chop the tomato into 1 cm chunks and pop into a mixing bowl. Trim the root from the baby gem then chop widthways into 1cm thick strips. Add to the bowl with the tomato. Set aside we will dress the salad just before serving. Roughly chop the parsley (stalks and all).

Pop the tortillas in a single layer on another lined baking tray and drizzle over some oil. Use one or two per person. Season with salt and pepper. Bake in the middle of your oven oven until crisp and golden, 5-7 mins. TIP: You may need to use 2 trays for this so the tortillas don't overlap. Meanwhile, put the red wine vinegar and olive oil (see ingredients for amount) into a small bowl and whisk together. Season with salt and pepper.

When the sweet potato has 10 mins left in the oven, heat a splash of oil in a large frying pan over medium-high heat. Once the oil is hot, add the coley and fry until golden, 3-4 mins. Carefully turn the fish and fry on the other side until cooked through, another 3-4 mins. IMPORTANT: The fish is cooked when the centre is opaque. Allow to rest for 1 minute and then use a fork to flake the fish into bite-sized pieces.