Tortilla-crusted hoki with pistachio sauce - Better Homes & Gardens Australia
Crunchy tortilla-crusted fish fillets fried to golden perfection, served with a herby pistachio pesto dipping sauce. Perfect for a flavorful seafood treat!
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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
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