Embrace the Good Friday seafood tradition with a healthy take on the good ol’ fish and chips combo.
Wash the potatoes, place them in a saucepan and cover with water. Bring to the boil over high heat and then reduce so the water is simmering. Cook for 10-15 minutes or until just cooked through. Be careful not to overcook or the potatoes will be too mushy. You want to just be able to crush them but no more.
Preheat the oven to 180°C. Line two baking trays with baking paper.
Put the bread into a Vitamix (or food processor) and turn to Variable 5 (medium). Use the tamper to push down into the blades until you have nice fine breadcrumbs. Don’t over process or turn up to high power or you’ll end up with a doughy mess.
Put the flour onto a plate, whisk the eggs in a wide bowl and tip the breadcrumbs into a third wide bowl. Dust the fish with the flour, dip in the egg and then coat in the breadcrumbs. Lay the crumbed fish fillets on one of the baking trays and drizzle with ½ tb extra virgin olive oil. Grind over some black pepper.
Drain the potatoes well and allow the steam to escape to ensure there is no excess moisture. Tip them onto the other baking tray and spread out. Using a fish slice squash each potato so the skin splits, but not so much the potato falls apart. Drizzle with 1½ tb extra virgin olive oil and sprinkle a pinch of salt flakes.
Bake for 25 mins or until golden brown and slightly crispy.
After 10 minutes pop the fish into the oven to bake for about 15 minutes.
While the fish and potatoes are baking, prepare the salad. Pop all the ingredients for the creamy avocado dressing along with 1/4 cup water into your Vitamix and blitz on level 10 for 30 seconds or until creamy and smooth.
Wash the greens, slice the onion as finely as you can (a mandolin works best here if you have one) and slice the cucumber. Toss these together in a salad bowl and drizzle with a little of the dressing just before serving (you won't need it all).
Plate up each fish fillet with a serve of smashed potatoes.
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