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18
FISH AND CHIPS
PREP: 30 MINUTES | AIR FRY: 35 MINUTES | MAKES: 4 SERVINGS
DIRECTIONS
1
In a large bowl, soak the cut chips in cold water
for 30 minutes.
2 Season haddock fillets. Beat egg with milk. Crumb
haddock by dipping each fillet first in flour, then the
egg mixture, then the breadcrumbs. Place on a tray
and place in fridge to set.
3 After 30 minutes, drain, rinse and dry chips well and
mix with 2 tablespoons oil. Do not season with salt
at this point. Nest the roast tray in the oven tray,
then spray with oil. Spread chips evenly on tray.
4 Install the wire rack on Level 2. Select AIR FRY,
select 2 LEVEL, set temperature to 200°C and
set time to 35 minutes. Press START/STOP to
begin preheating. When the unit has preheated,
place tray on wire rack on Level 2. Close oven
door to begin cooking.
5 Spray the Air Fry basket with oil. Spray both
sides of the crumbed fish with oil and place in
Air Fry basket.
6
After 15 minutes, slide Air Fry basket on Level 4 and
close oven to continue cooking.
7 After 25 minutes, turn chips. They may require
one more turn before cooking is finished.
8 When fish and chips are cooked, season chips
with salt and serve hot with mushy peas.
INGREDIENTS
850g Maris Piper or King Edward potatoes, peeled
& cut into 1½-2cm thick chips
4 haddock fillets (120g each)
1 medium egg
1 tablespoon milk
30g plain flour
85g dried breadcrumbs
2 tablespoon oil
Cooking oil spray
Salt and pepper, to taste
RACK LEVELS 2 & 4 | WIRE RACK, OVEN TRAY, ROAST TRAY, AIR FRY BASKET
Main Meals
3
1
RACK
LEVEL