AIR FRYER FISH & CHIPS
This simple guide helps you prepare a hearty and delicious fish & chips every time!
INGREDIENTS
Chips
- 1kg King Edward or Maris Piper potatoes, peeled and cut into 1.5 cm thick chips
- 2 tablespoons sunflower oil
- Salt and ground black pepper, as desired
- 2 teaspoons semolina (Optional)
Fish
- 2 slices stale bread, torn into pieces
- 1 garlic clove, peeled
- Zest of 1 lemon
- 5g fresh parsley, leaves and stalks
- Salt and ground black pepper, as desired
- 4 x 140g, 2.5cm thick, skinless cod fillets, pat dry
2 tablespoons sunflower oil - Cooking spray
- Tartar sauce (Optional)
- Mushy peas (Optional)
Toppings (Optional)
- Lemon wedges
- Chopped parsley
METHOD
Place chips in a large bowl, cover with cold water and allow to soak for 30 minutes to remove excess starch. Rinse and pat potatoes dry.
Return chips to the large bowl and toss with oil, salt, pepper and semolina until evenly coated. Insert divider and both crisper plates into the drawer. Add chips to Zone 1.
In a food processor, add bread, garlic, lemon zest, parsley, salt and pepper and process until fine in texture. Then transfer to a shallow bowl.
Evenly brush fillets with oil, then press into the breadcrumb mixture. Spray Zone 2 crisper plate with cooking spray, then add the fillets. Insert drawer into unit.
Select Zone 1, select AIR FRY, set temperature to 200°C and set time to 26 minutes. Select Zone 2, select ROAST, set temperature to 170°C and set time to 14 minutes. Select SMART FINISH. Press START/STOP to begin cooking.
Using silicone-tipped tongs, toss chips a few times throughout the cooking cycle to ensure even cooking. When 2 minutes, remain check if cooked.
When cooking is complete, remove fish and chips, garnish with lemon wedges, parsley and serve with tartar sauce and mushy peas.