Air Fryer Fish and Chips
Well, it turns out the key to the best fakeaway fish and chips is a bag of salt and vinegar crisps. Honestly, you won’t believe how well this turns out with the crisp crumb on the outside of the fish. In Ireland we put gravy on our chips so for me this is unbeatable with mushy peas, tartare sauce and a tub of gravy on the side.
Method
Based on 2 servings, adjust as needed.
Step 1
Pat dry the fish with kitchen paper and salt it generously. This will help stop it falling apart during cooking. Place the flour, egg and crushed crisps into three separate bowls.
Step 2
Dunk the fillets first in the flour, then into the beaten egg, and finally in the crisp crumb. Cook the coated fish in the air fryer for 12–14 minutes at 200°C. Frozen chips should take the same length of time, so add them all together.
Step 3
Heat the mushy peas in a bowl in the microwave, then serve with the fish and chips and tartare sauce and a wedge of lemon.
- Ingredients
- Based on 2 servings
-
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
2 tbsp Plain Flour 1x Sainsbury's Plain Flour 500g -
1 Egg, beaten 1x Sainsbury's British Free Range Eggs Large x6 -
75g Salt and Vinegar Crisps, crushed 1x Sainsbury's Sea Salt & Cider Vinegar Crisps, Taste the Difference 150g -
300g Frozen Chip 1x Sainsbury's Super Crispy Skin On Chips 900g -
300g Mushy Peas, drained 1x Sainsbury's Chip Shop Style Mushy Peas 300g -
2 tbsp Tartare Sauce 1x Sainsbury's Tartare Sauce, Taste the Difference 175g -
2 Lemon Wedges, to garnish 1x Sainsbury's Lemons -
2 Skinless Cod Fillets, defrosted if delivered frozen and salted 1x Sainsbury's MSC Cod Fillets Boneless & Skinless 250g