Fish and chips will 'golden and crisp' in just one hour — no need for deep frying
Fish and chips, a classic British dish, is often the takeaway of choice for many on a Friday night. This tradition has become so popular that it's affectionately known as "fish and chip Friday," marking the end of the working week with a trip to the local chippy, reports the Express.
With over 10,500 dedicated fish and chip shops across the UK, it's not hard to satisfy your craving for these deep-fried delights, although you might have to shell out £18 or even £21 for the privilege.
Given the cost, it's worth considering making fish and chips at home, and you don't even need a deep-fat fryer. The culinary experts at Maldon Salt have shared a simple air fryer recipe that promises mouth-watering crispy cod and chips in just an hour.
The recipe uses panko breadcrumbs, which are made from crust-less bread and designed to be light and fluffy.
To achieve a crunchy batter on the fish, they recommend using either hake or cod, and combining Maldon Sea Salt flakes with vegetable oil.
The recipe also includes tasty mushy peas and tartar sauce, and unlike at a chip shop, there's no extra charge. Plus, you can make extras.
How to make fish and chips
Ingredients
For the chips
500g floury potatoes
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
Method
For quick cooking, preheat the air fryer to 180C while you prepare the potatoes. Peel the potatoes and cut them 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 to 30 minutes until "golden and crisp", instructs the cooking experts.
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, then 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 it with Maldon Sea Salt.
Serve the fish and chips with the mushy peas and tartar sauce, or try making your own curry sauce from scratch.
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