Polenta Macadamia Fish Goujons with Paprika Home-Cut Chips

A Healthy Take on an Aussie Summer Favourite

Nutritionist, TV personality, mother and Philips Kitchen Appliances ambassador, Dr Joanna McMillan has created Polenta Macadamia Fish Goujons with Paprika Home-Cut Chips. Dr Jo's fish and chips serves four, fry's with up to 90% fat than compared to homemade fries cooked in a conventional deep fryer and is ready in 25 minutes.

Serves 4

Ingredients

600g Kipfler potatoes, scrubbed, skins on

1 tbsp extra virgin olive oil, plus extra in spray bottle

¼ tsp salt flakes

½ tsp smoked paprika

1 egg, free range or organic

½ cup polenta

¼ cup macadamia nuts

Small handful parsley

Small handful dill

Pinch of salt

Black pepper

440g firm white fish fillets e.g. flathead, cod or perch

Spray extra virgin olive oil

Cut the potatoes lengthways into quarters. Place in bowl, cover with water and leave to soak for at least half an hour. (You can leave for longer if more convenient to do this earlier in the day).

Drain the potatoes and pat dry with kitchen paper. In a bowl toss with the extra virgin olive oil, salt and paprika. Place into the Philips Airfryer XXL basket and cook at 200°C for 20 minutes. Remove chips into separate bowl and place in a warm oven to keep hot while you cook the fish.

While chips are cooking, whisk the egg in one bowl. Pulse the nuts into a crumb in a food processor or blender (alternatively, crush the nuts in a mortar and pestle). Combine the crumbled nuts in another bowl and mix with the polenta, dill, parsley, pinch of salt and a good grind of black pepper.

Cut the fish into the desired finger-shaped size. Drench the fish in the egg, allowing the excess to run off, and then coat in the polenta nut crumb. Spray all over with the extra virgin olive oil.

Place the crumbed fish into the Airfryer and basket and cook at 200°C for 5 minutes. Turn the fish fingers and cook for a further 5 minutes.

Serve the fish fingers with the home-cut paprika chips and a mixed salad.