- Preheat the air fryer to 180C.
- Peel the potatoes and cut the potatoes into thin batons. Toss with oil to coat and season with Maldon Sea Salt. Spread out evenly in the air fryer basket, ensuring not to overcrowd. Bake for 25-30 minutes until golden and crisp.
- For the fish, pat the fillets dry and season with Maldon Sea Salt. Put the flour in one shallow bowl, the beaten egg in another, and the panko breadcrumbs in another.
- Coat the first fillet in flour, tap off any excess, then turn in the egg, let any excess drip off, and finally coat in the breadcrumbs. Use your hands to press the breadcrumbs onto the fillet to ensure even coverage. Repeat with the second fillet.
- Drizzle the breaded fillets with a little oil then bake in the air fryer for 15 minutes until crisp on the outside and cooked through.
- For the mushy peas, briefly cook the peas in salted boiling water until tender. Drain, the return to the pan with the butter. Use a potato masher to crush the peas thoroughly. Season to taste with Maldon Sea Salt.
- For the tartar sauce, simply mix all the ingredients in a bowl and season with plenty of black pepper.
- As soon as the fish comes out of the air fryer, sprinkle with Maldon Sea Salt.
- Serve the fish and chips with the mushy peas and tartar sauce.
Serving: 2
Ingredients
For the chips:
500g floury potatoes (Desiree, Estima, King Edward or Maris Piper)
1-2 tbsp olive oil or vegetable oil
Maldon Sea Salt flakes
For the fish:
2 fillets of firm white fish, such as cod or hake
50g plain flour
1 egg, lightly beaten
100g panko breadcrumbs
1-2 tbsp olive oil or vegetable oil
Maldon Sea Salt flakes
For the mushy peas:
200g frozen peas
50g butter
Maldon Sea Salt flakes
For the tartar sauce:
4 tbsp mayonnaise
1 tbsp capers, roughly chopped
Small handful of cornichons, finely chopped
Small bunch of parsley, finely chopped
Zest and juice of half a lemon
Black pepper
Preparation
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