Nut-Crusted Fish & Chips with Aioli recipe, brought to you by Weight Watchers and MiNDFOOD.
6 medium potatoes, unpeeled, cut into 2cm-thick batons
4 garlic cloves, unpeeled
1⁄3 cup (50g) plain flour
1⁄3 cup (80ml) skim milk
2½ cups (175g) fresh breadcrumbs made from white bread
¼ cup finely chopped fresh flat-leaf parsley leaves
¼ cup (20g) grated parmesan cheese
¼ cup (20g) flaked almonds
6 x 110g skinless flathead fillets
1⁄3 cup (100g) light whole-egg mayonnaise
1 tbs lemon juice
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.
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. Allow 2 ProPoints values per serve for 1 tablespoon.