Hazelnut Fish & Chips Recipe (Warning: Contain nuts!)

Ingredients

For Dipping Sauce

Mayonnaise 1 cup
Orange juice ¼ cup
Vinegar 1 tbsp
Thyme leaves 1 tsp (dried)
Fresh garlic ¼ tsp (minced)
Salt to taste

For Sweet Potato Fries

Orange juice 3 tbsp
Thyme leaves 1 1/2 tsp (dried)
Salt ¾ tsp
Black pepper powder ¼ tsp
Sweet potato 500g

For Hazelnut Coated Fish

All purpose flour ½ cup
Salt 1 tsp
Black pepper powder ½ tsp
Egg whites 2
Water 2 tbsp
Toasted hazelnut 1 cup (finely chopped)
Fish fillet 500g
Vegetable oil 1 tbsp

Cooking Directions

Blend all sauce ingredients until puree.

Preheat oven to 400°F. Mix orange juice, thyme, salt and pepper in long shallow pan; set aside.

Cut sweet potatoes lengthwise into strips. Toss with orange juice mixture to coat. Bake on prepared baking sheet at 400°F for 13 to 15 minutes per side, turning once, until browned.

Combine flour, salt and pepper in medium bowl; set aside.

Beat egg whites and water in bowl; keep aside.

Place hazelnuts in medium bowl; set aside.

Rinse fish and pat dry. Coat fish in flour mixture, dip fish in egg white mixture.

Coat in hazelnuts, pressing nuts onto fish to coat.

Preheat 1 tablespoon oil in large ovenproof pan over medium high heat.

Add fish and fry 1 to 2 minutes until browned on bottom.

Turn the fish and place pan in oven. Bake at 400°F for 8 to 10 minutes per 1-inch thickness of fish until flake.

Serve with sweet potato fries and dipping sauce.