Nut-crusted fish and chips with aioli
8
Points®
Total time: 1 hr 10 min • Prep: 25 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
Forget the fat with this healthy spin on fish and chips. Flaked almonds and parsley breadcrumbs add a gourmet twist, while low-fat aioli is the perfect condiment
Ingredients
Potato(es)
6 medium, unpeeled, cut into 2cm-thick batons
Oil spray
1 x 3 second spray(s)
Garlic
4 clove(s), unpeeled
Plain flour
⅓ cup(s), (50g)
Egg(s)
1 medium
Skim milk
⅓ cup(s), (80ml)
Dried breadcrumbs
175 g, (2 1/2 cups), fresh, from white bread
Fresh flat-leaf parsley
¼ cup(s), finely chopped
Grated parmesan cheese
¼ cup(s), (20g)
Flaked almonds
¼ cup(s), (20g)
Flathead, raw
660 g, (buy 6 x 110g), skinless
Light whole egg mayonnaise
⅓ cup(s), (100g)
Lemon juice
1 tbs
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Line 2 baking trays with baking paper. Place potato in a single layer on 1 prepared tray. Lightly spray with oil and season with sea salt. Place garlic on same tray. Bake for 15 minutes or until garlic is softened. Remove garlic from oven. Wrap in foil and cool. Bake chips for a further 30–35 minutes or until golden and crisp.
2
Meanwhile, place flour on a plate. Whisk egg and milk in a large shallow bowl until combined. Combine breadcrumbs, parsley, parmesan and almonds on a plate. Toss fish in f lour to coat. Dip fish, 1 at a time, in egg mixture. Toss in breadcrumb mixture to coat.
3
Place crumbed fish in a single layer on remaining prepared tray. Lightly spray with oil. Bake fish, at same time as chips, for 15–20 minutes or until fish is golden and cooked through.
4
Meanwhile, squeeze garlic flesh from cloves into a small bowl. Add mayonnaise and juice and stir to combine. Serve aioli with fish and chips.
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