Air Fryer Fish & Chips

📝 Ingredients

• 400 g floury potatoes (about 3 medium)
• 3 tsp rapeseed oil (2 for the chips, 1 for the fish)
• 300 g frozen pollock fillets (2 fillets, about 150 g each)
• 20 g plain flour
• 1 egg
• 50 g breadcrumbs
• 100 g Greek yoghurt 2%
• 30 g gherkins (about 5) + 1 tbsp capers (10 g)
• 1 tsp Dijon mustard
• 1 lemon (½ for the sauce, ½ cut into wedges for serving)
• 200 g frozen peas
• 10 g unsalted butter + 1 tsp dried mint (for the peas)
• Salt, black pepper

🍴 Utensils

• Air fryer
• Mixing bowl
• 3 shallow bowls
• Saucepan
• Bowl
• Clean tea towel

📖 Steps

1. Thaw the pollock in the fridge the day before, or for 1 hour in a sealed freezer bag submerged in cold water. Pat it thoroughly dry with kitchen paper, pressing gently: frozen fish releases a lot of water, and a damp fillet won't hold its breadcrumb coating.
2. Peel the potatoes and cut them into 1 cm thick chips. Rinse them in cold water until the water runs clear, then dry them thoroughly in a clean tea towel: starch and moisture stop the chips from crisping up.
3. Toss the chips with 2 tsp oil and a pinch of salt in a large bowl. Cook them in the air fryer for 20 min at 200 °C, shaking the basket every 5 min, until golden and crisp. In the oven: 30 min at 220 °C on a baking tray.
4. While the chips cook, make the tartare sauce: finely chop the gherkins and capers, then mix them into the Greek yoghurt with the mustard, the juice of half a lemon and some pepper. Taste before adding salt: the capers and gherkins are already salty.
5. Set out three shallow bowls with the flour, the beaten egg and the breadcrumbs. Season the pollock with salt and pepper, dredge it in the flour, tapping off the excess, then dip it in the egg and finally in the breadcrumbs, pressing so both sides are well coated.
6. Set the chips aside in a dish. Place the fillets in the basket without them touching and brush them with the last spoonful of oil. Cook for 12 min at 200 °C, turning them halfway through, until the coating is golden and the flesh flakes. In the oven: 15 min at 220 °C.
7. While the fish cooks, boil the peas for 5 min in a pan of salted water. Drain, then roughly crush them with a fork along with the butter, dried mint, salt and pepper: some should stay whole.
8. Put the chips back in the air fryer for 2 min (3 min in the oven) to crisp them up again. Serve the fish straight away with the chips, crushed peas, tartare sauce and lemon wedges.