For those who don’t want to miss out on a takeaway, cooks can make their own version at home.
Fish and chips is a UK food tradition, like scones and a Sunday roast. However, this time it is cooked in an air fryer.
This healthier version of the classic food dish comes from local company Opies. The dish serves two people and only takes 15 minutes to prepare.
Even better, it only has a cooking time of 20 minutes which is probably the same amount of time it would take someone to get to their local chippy.
Let’s not forget that it is only a fraction of the cost and saves on the calories.
How to make ‘healthier’ air fryer fish and chips:
Ingredients:
For the fish:
Two fillets of white Fish (such as cod or haddock), about 150g each
50g plain flour
One egg, beaten
50g breadcrumbs (you can use panko breadcrumbs for extra crispiness)
Salt and pepper, to taste
Cooking spray or oil, for spraying or brushing
For the chips:
Two large potatoes, peeled and cut into chips
½ tablespoon olive oil
Salt, to taste
For the tartare sauce:
Four tablespoons light mayonnaise
One tablespoon capers, drained and chopped
One tablespoon mini gherkins, finely chopped
One tablespoon lemon juice
One teaspoon Dijon mustard
Salt and pepper to taste
Method:
Firstly, preheat the air fryer to 200°C (400°F) for five minutes. Next, while the air fryer is preheating, prepare the fish. Season the fish fillets with salt and pepper.
Place the flour, beaten egg, and breadcrumbs into three separate shallow dishes. Then, dredge each fish fillet in the flour, then dip it into the beaten egg, and finally evenly coat with breadcrumbs.
Lightly spray or brush the air fryer basket with cooking spray or oil to prevent sticking. Next, place the coated fish fillets in the air fryer basket in a single layer.
In a separate bowl, toss the potato chips with olive oil and salt until evenly coated. Arrange the potato chips in the air fryer basket around the fish fillets, making sure they are in a single layer and not overcrowded.
Cook the fish and chips in the air fryer at 200°C (400°F) for 15-20 minutes, or until the fish is cooked through and the chips are golden and crispy, shaking the basket halfway through cooking.
While the fish and chips are cooking, prepare the tartare sauce. In a small bowl, mix together the mayonnaise, chopped capers, chopped gherkins, lemon juice, Dijon mustard, salt and pepper until well combined. Adjust seasoning to taste.
Finally, once cooked, serve hot with the tartare sauce on the side.
