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Photo of Nut-crusted fish and chips with aioli by WW

Nut-crusted fish and chips with aioli

Total Time
1 hr 10 min
25 min
45 min
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



6 medium, unpeeled, cut into 2cm-thick batons

Oil spray

1 x 3 second spray(s)


4 clove(s), unpeeled

Plain flour

cup(s), (50g)


1 medium

Skim milk

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

cup(s), (100g)

Lemon juice

1 tbs


  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.


SERVING SUGGESTION: Leafy green salad, drizzled with balsamic vinegar.TIP: Make double the aioli and store in an airtight container in the fridge for up to 2 weeks. Serve with grilled chicken, salmon or steak.