Air Fryer Fish and Chips

Chips

• 900 g Yukon Gold potato
• 2 tbsp Olive oil
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

Breaded fish

• 60 g Plain flour
• 2 Egg
• 120 g Breadcrumbs
• 600 g White fish fillet, skinless
• 1 Lemon, ripe

1. Cut the potatoes into chunky chips, roughly 1.5 to 2 cm thick. Rinse briefly, then dry very well, tip into a bowl and toss with the olive oil, half the fine sea salt and half the black pepper.
2. Heat the air fryer to 200°C (390°F) for 3 minutes. Add the chips and air fry for 22 to 28 minutes, shaking the basket every 7 to 8 minutes, until browned and tender inside.
3. Meanwhile, set up a breading line: plain flour in one bowl, whisked eggs in a second, and breadcrumbs in a third. Pat the fish dry, then coat each piece in flour, dip in egg, and press into breadcrumbs to coat well.
4. When the chips are done, tip them onto a tray and season with the remaining fine sea salt and black pepper. Keep them warm while you cook the fish.
5. Reduce the air fryer to 190°C (375°F). Arrange the breaded fish in the basket in a single layer and air fry for 10 to 12 minutes, turning carefully halfway, until deeply golden and the fish flakes easily.
6. Cut the lemon into wedges. Serve the fish and chips straight away with lemon for squeezing over.

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