By Jilly McCord
This recipe is a healthier take on the classic British fish and chips. I am using an air fryer to make the chips and gently pan frying the fish rather than deep frying. To add a little bit of luxury a homemade tartare sauce is a beautiful accompaniment, and you can make enough to last a few meals.
The process is made a lot easier by having the Cole & Mason Oil & Vinegar Pourer which is perfect from making homemade fries or wedges, but also for oiling meat, fish and any vegetables. If you are in need a great oil set, Cole & Mason are running a promotion this month where you can get their Epping oil mister, Haverhill oil set and acrylic tray for just £54, RRP £72.
Cooking/prep time: Prep – 30 minutes; Cooking time – 20 minutes
Serves: Recipe feeds 2
For the Air-Fryer Chips:
- 3 large potatoes
- Spray oil from
For the fish:
- 2 haddock fillets (you can use cod, pollock, whiting, or any other white fish)
- 1 egg
- 1 tbsp plain flour
- 4 tbsp panko breadcrumbs
For the homemade tartare sauce:
- 1 egg
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- 200ml of oil – mixture of light olive oil and sunflower oil
- 2 tbsp capers
- 8 cornichons
- Fresh parsley and/or chives
You will need a stick blender and a jar just wider than the blender to make the mayonnaise. If you do not have this, just use shop bought mayonnaise or use the same recipe and whisk by hand, drizzling in the oil a little at a time.
- For the tartare sauce (this can be done well in advance and will keep in the fridge for 2-3 weeks). Take a beaker or jar, just wider than your stick blender. In the jar, place the Dijon mustard, lemon juice and 1 whole egg. Season with salt and pepper. Use your Cole & Mason Oil & Vinegar Pourer to add the oil. Now submerge the stick blender in the mixture and blitz, moving up and down until you have a thick mayonnaise. Taste and add more lemon or salt if required. Now chop your capers and cornichons into small pieces. Add to mayonnaise mixture, alongside the chopped parsley and chives. Keep the tartare sauce in a sterilized jar in the fridge until ready to use.
- For the chips. Peel the potatoes and cut into chip sizes depending on if like them a bit thinner or a chunky chip. Place the chips in salted water in a pan and bring to the boil. Once simmering parboil for 7 minutes (slightly less if a very thin chip).
- Drain the parboiled potatoes in a sieve and run cold water over them to cool, then dry with kitchen paper. Place them in a bowl and shake to rough up the edges. Add 7 or 8 pumps of spray oil. Season with salt, pepper and sprinkle of paprika. If you have an air fryer, place the chips in the drawer and cook for 20 minutes at 200C. Halfway through take out the drawer and shake them to ensure they are cooked evenly.
- For the bread-crumbed fish. While the chips are cooking, take your haddock fillets and dry with kitchen towel. In 3 separate bowls place flour, egg and panko breadcrumbs. Dip the fish into the flour first, then egg, and finally cover with the panko breadcrumbs.
- In a pan, heat 1 tbsp oil and heat until medium hot. Carefully place the fish flat in the pan and continue to cook on medium heat. Once golden brown on one side (usually takes around 5 minutes) turn over and cook for the same time on the other side.
- To Serve. Once the fish and chips are both ready, plate up with some of the homemade tartare sauce, some garden peas and big lemon wedge.