Tortilla-crusted hoki with pistachio sauce

Put tortilla chips in the bowl of a food processor and pulse until finely crushed. Transfer to a large bowl. 

Line a large plate with a paper towel and set aside. Pat fish fillets dry with paper towel, then season. Put flour in a shallow dish. Whisk eggs  and milk in a shallow bowl. Lightly coat fish in flour,  then egg mixture, followed by tortilla crumbs until well coated. Transfer to a clean plate.

Pour enough oil into a deep frying pan until oil comes 4cm up side of pan. Heat over a medium heat, then cook fish, in batches, for 2 minutes each side or until golden and cooked through. Transfer to large plate.

Meanwhile, put pistachios, garlic and salt in a mortar and grind using a pestle until a paste forms. Add brandy, zest and oil, reserving 1 Tbsp of the oil. Stir until mixture is well combined. Season with salt and pepper and transfer to a serving dish.

Put tomato, gherkin, onion, olives and parsley in a large bowl. Drizzle with lime juice and reserved olive oil, tossing to combine. Serve fried fish with pistachio sauce and salad.