Air-Fryer or Oven-Cooked Fish & Chips

Recipe Details

Preparation Time

25 mins

Cooking Time

45 mins

Ingredients

• rapeseed oil (45ml)
• floury potatoes (1 kg, cut into chips)
• malt vinegar (400ml)
• cornflour (1 tbsp)
• olive oil (2 tbsp)
• panko breadcrumbs (150g)
• lemon (zest and juice)
• parsley (small handful, finely chopped)
• plain flour (100g)
• eggs (3, beaten)
• Dijon mustard (1 tbsp)
• boneless, skinless white fish loin fillets (4 x 200-250g)

Method

1. Heat the oven to 230C/210C fan/gas 8. Place a rack on the bottom shelf and pour rapeseed oil into a roasting tin on the middle shelf.
2. Cut the potatoes into chips and soak in malt vinegar with 2 tsp fine sea salt for 5 mins. Drain well and steam-dry in a colander for 10 mins.
3. Sprinkle cornflour over the chips, gently toss to combine using your hands, then carefully tip into hot oil in the roasting tin. Shake into an even layer and bake for 30-40 mins until golden and cooked through.
4. Heat olive oil in a non-stick pan over medium heat, stir in panko breadcrumbs until lightly browned. Add lemon zest and parsley; set aside.
5. Whisk eggs and Dijon mustard together in another bowl. Pat the fish fillets dry with paper towels, then coat in seasoned flour mixture, followed by egg mixture, and finally panko breadcrumb mixture to coat evenly.
6. Arrange the coated fish on an oiled rack over a second roasting tin. Cook in the oven alongside the chips for 10-15 mins until the fish is crisp and cooked through.
7. Meanwhile, combine dill, mayonnaise, cornichons, and pickling liquid in a bowl to make dill mayo; season well and chill until needed.
8. Cook peas in boiling water for 2 mins until tender, then immediately plunge into cold water to halt cooking. Mash with melted butter, lemon zest, mint, salt, and pepper to taste.