1. Add the soaked, drained almonds to the bowl of the mini chopper attachment of your Triblade System, and pulse until they resemble the texture of breadcrumbs. Tip the contents out into a wide bowl.
2. Trim your fish and cut each fillet into thick fingers. Roll each in gram flour to lightly coat, then dip into the beaten egg mixture. Finally, roll the fingers in the processed almonds, pressing lightly to coat thoroughly. Remove the fingers to a parchment lined baking tray, cover, and chill in the fridge before cooking.
3. To make the chips, place the diced squash in a saucepan and cover generously with water. Bring to the boil, then reduce the heat and simmer until tender. Drain and return the cooked squash to the pan.
4.Fit the masher attachment to you triblade system, and mash the squash until you have a smooth puree.
5. In a clean saucepan, bring to the boil 600ml water, generously salted. Once the water is boiling, begin stirring the water with a wooden spoon. Whilst stirring the water, pour in the polenta in a steady stream. Keep stirring to move the heat around the pan, the polenta will thicken. Remove from the heat, stirring all the while, and add the squash puree, stirring to combine with the polenta.
6. Tip the polenta into a cling film lined tray, smoothing the surface with the spoon or a spatula. Cover with another layer of cling film, and chill until firm.
7. Preheat your oven to 200C.
8. Once the polenta has set firm, remove the cling film and turn out onto a clean chopping board. Cut the polenta into chips around 2cm wide and 8cm long, and lay, evenly spaced, onto a parchment lined baking tray. Drizzle with oil, and bake in the preheated oven for 20 minutes.
9. Remove your fish goujons from the fridge, and drizzle with oil. Once your chips have been baking for 10 minutes, place the goujons into the oven as well. Bake together for the remaining 10 minutes.
10. Whilst the fish and chips are cooking, prepare your avocado tartare sauce.
11. Into the beaker of your triblade system, add the avocado, lemon juice, olive oil, and 4 tbsp cold water. Using the triblade wand attachment of your triblade system, blend everything together until smooth. Add the remaining ingredients, give a quick stir to distribute, then pulse these together until everything is evenly chopped, but a coarse-ish texture remains.
12. Remove the fish and chips from the oven, and serve alongside the tartare sauce.