Air Fryer Fish and Chips

by Nathan Anthony
Star 4.0
    15m prep time
    30m total time
    Easy level
    9 ingredients

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
  • 300g Frozen Chip 1 x Sainsbury's Super Crispy Skin On Chips 900g
  • 1 Egg, beaten 1 x Sainsbury's British Free Range Eggs Large x6
  • 75g Salt and Vinegar Crisps, crushed 1 x Sainsbury's Sea Salt & Cider Vinegar Crisps, Taste the Difference 150g
  • 300g Mushy Peas, drained 1 x Sainsbury's Chip Shop Style Mushy Peas 300g
  • 2 tbsp Tartare Sauce 1 x Sainsbury's Tartare Sauce, Taste the Difference 175g
  • 2 Lemon Wedges, to garnish 1 x Sainsbury's Lemons
  • 2 Skinless Cod Fillets, defrosted if delivered frozen and salted 1 x Sainsbury's MSC Cod Fillets Boneless & Skinless 250g
  • 2 tbsp Plain Flour 1 x Sainsbury's Plain Flour 500g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
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