Tortilla-crusted hoki with pistachio sauce - Better Homes & Gardens Australia

Ingredients

• 4 cups gluten-free corn tortilla chips
• 8 small frozen hoki fillets, defrosted
• Sea-salt flakes and freshly ground black pepper, to season
• 1 cup gluten-free plain flour
• 2 eggs, lightly beaten
• 2 Tbsp milk
• Vegetable oil, to shallow-fry
• 1 cup pistachio kernels
• 6 cloves garlic, crushed
• 1 tsp fine salt
• ¼ cup brandy
• Finely grated zest of 1 orange
• ½ cup extra virgin olive oil
• 250g punnet cherry tomatoes, halved
• 4 large gherkins, finely sliced lengthways
• ½ red onion, sliced
• 2 Tbsp pitted kalamata olives, chopped
• 1 cup flat-leaf parsley leaves
• 1 lime, juiced