Ingredients
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2.4kg chipping potatoespeeled and cut into thick chips
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1 tsp baking powder
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1 tbsp cornflour
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1 tbsp paprika
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1 tbsp garlic powder
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4 white fish filletsapproximately 150 g each
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½ cup plain flour
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3 tbsp cornflour
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1 tsp baking powder
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1 tsp garlic powder
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1 tsp paprika
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200ml ice-cold sparkling water
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400g frozen peas
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20g butter
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1 tbsp finely chopped fresh mint
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1 tsp lemon juice
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¼ cup light mayonnaise
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¼ cup 0% greek yoghurt
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4 small gherkinsfinely chopped
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1 tbsp + 1 tsp finely chopped capers
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2 tsp dijon mustard
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2 tsp lemon juice
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¼ cup finely chopped parsley
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Salt, pepper and oil spray as needed
Directions
A comfort-food classic made lighter in the Panasonic Air Fry Combination Microwave Oven. Crisp-edged home made chips, golden battered white fish, fresh minted peas and a homemade tartare sauce. Delicious!
Ingredients
| 2.4kg chipping potatoes | |
| 1 tsp baking powder | |
| 1 tbsp cornflour | |
| 1 tbsp paprika | |
| 1 tbsp garlic powder | |
| 4 white fish fillets | |
| ½ cup plain flour | |
| 3 tbsp cornflour | |
| 1 tsp baking powder | |
| 1 tsp garlic powder | |
| 1 tsp paprika | |
| 200ml ice-cold sparkling water | |
| 400g frozen peas | |
| 20g butter | |
| 1 tbsp finely chopped fresh mint | |
| 1 tsp lemon juice | |
| ¼ cup light mayonnaise | |
| ¼ cup 0% greek yoghurt | |
| 4 small gherkins | |
| 1 tbsp + 1 tsp finely chopped capers | |
| 2 tsp dijon mustard | |
| 2 tsp lemon juice | |
| ¼ cup finely chopped parsley | |
| Salt, pepper and oil spray as needed |
Steps
|
1
|
Place the cut potatoes into a bowl of cold water and soak for 30 minutes to remove excess starch, then drain. Bring a large saucepan of salted water to the boil, add the baking powder and potatoes, and cook for 6 minutes until just tender but not soft. Drain in a colander and allow the potatoes to steam dry for 10 minutes. Shake gently in the colander so the edges roughen slightly. |
|
2
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Toss the chips with the cornflour, paprika, garlic powder, salt and pepper. Arrange in a single layer in the air fryer basket, lightly spray with oil. Place the wire rack on the glass turntable, then place the air fryer basket on top. Cook on Air Fry function 1 at 180°C for 25 minutes, turning halfway, until golden and crisp. Remove and set aside. |
|
3
|
While the chips cook, whisk the plain flour, cornflour, baking powder, garlic powder, paprika, salt and pepper together in a bowl, then gradually whisk in the ice-cold sparkling water until smooth and the consistency of a thick paste. Keep chilled while preparing the fish. |
|
4
|
Pat the fish fillets completely dry, dust lightly with the plain flour, then dip into the chilled batter, allowing any excess to drip off. Leave the battered fish to rest on non-stick parchment paper for 5–10 minutes so the coating sets. |
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5
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Stir the mayonnaise, yoghurt, gherkin, capers, Dijon mustard, lemon juice, parsley and black pepper together until well combined to make the tartare sauce. Set aside in the fridge. |
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6
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Once the chips are cooked, place the battered fish on the enamel tray and set it on top of the wire rack. Cook using Air Fry function 1 at 180°C for 4 minutes until the batter is just set. Carefully spray the top of the fish with oil, then increase the temperature to 200°C (Air Fry function 2) and cook for a further 7–8 minutes until golden, crisp and cooked through. |
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7
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Once the fish is cooked, carefully remove the enamel tray with the fish and the wire rack from the appliance. Place the enamel tray back into the appliance directly onto the glass turntable. Nestle the wire rack onto the enamel tray so it sits between the fish pieces, without resting on top of them, then place the air fryer basket with the chips on top. Reheat everything together using the Air Fry function at 200°C for 2–3 minutes until hot and crisp. |
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8
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Cook the peas in boiling water for 2–3 minutes, then drain and roughly mash with the butter, mint, lemon juice, salt and pepper for a chunky texture. Cover and set aside. |
|
9
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Serve the crispy battered fish with the chunky chips, minted peas and a generous spoon of tartare sauce. |
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