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Air-fryer salt ’n' vinegar crispy fish recipe

12 ratings

Recreate your favourite chippy dinner at home with the help of your air-fryer. Use whatever fish you fancy, then coat in salt and vinegar crisps for a crunchy coating. Serve with proper chips and minty peas. See method

Serves 4
Takes 50 mins
634 calories / serving
Gluten-free
Dairy-free

Ingredients

1kg floury potatoes, such as Maris Piper
1 tsp fine sea salt
4 tbsp plain flour
1 large egg, beaten
2 x 25g packs salt & vinegar crisps
3 tbsp vegetable oil, plus extra for brushing
4 skinless white fish fillets, such as cod or hake
300g frozen peas
20g butter
1 tbsp finely chopped mint leaves
a squeeze of lemon juice, plus wedges to serve
tartare sauce or ketchup, to serve

If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

Energy
2660kj
634kcal 32%
Fat
25g 35%
Saturates
5g 24%
Sugars
6g 7%
Salt
0.9g 14%

of the reference intake
Carbohydrate 60.5g Protein 37.8g Fibre 8.9g

Method

Scrub the potatoes and cut into 1cm-thick chips. Tip into a bowl, add the salt and pour over enough cold water to cover the chips. Turn the chips over a few times in the water with your hands and set aside for 10 mins.
Heat the air-fryer to 200°C. Drain the chips well and lay on a clean tea towel. Dab the chips with the tea towel until they are completely dry on all sides. Get 3 separate, shallow bowls ready. Add the flour to one bowl and season well. Add the beaten egg to the second bowl and tip the crisps into the third. Break the crisps up with the end of a rolling pin until they are the texture of coarse breadcrumbs.
Tip the chips into a clean bowl, pour over the vegetable oil and toss until well coated. Add to the air-fryer basket and cook for 25-30 mins, giving the basket a shake every now and then. Pat the fish fillets dry, then dip into the flour, followed by the egg and finally the crisps, until well coated. Arrange a wire rack insert over the chips in the air-fryer and brush with a little oil. Arrange the fish on the oiled rack and cook for the final 10-12 mins of the cooking time, depending on their thickness. You may need to do this in batches.
Meanwhile, bring a large pan of water to the boil. Add the peas and cook for 3 mins, until tender. Drain, return to the pan and add the butter. Once melted, use a potato masher to crush the peas. Add the mint and lemon juice. Serve the fish, chips and crushed peas with lemon wedges, tartare sauce and ketchup.

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