Prepared with
Ingredients
For the chips
- 24.5oz King Edward or Maris Piper potatoes
- 2 tbsp sunflower oil
- Sea salt
- 2 tsp semolina (optional)
- lemon wedges and parsley to garnish
For the fish
- 2 slices stale bread, crusts removed and torn into pieces
- 1 garlic clove
- 1 zest of lemon
- 0.18oz fresh parsley, leaves and stalks
- sea salt and pepper to taste
- 1 x 120g chunky thick skinless cod fillets, pat dry
- 2 tbsp oil
Instructions
Step 1
Peel potatoes and cut into 1.5cm thick chips. Place in a bowl, cover with water and allow to soak for 30 minutes to remove excess starch. Rinse and pat potatoes dry.
Step 2
In a clean bowl, add chips, oil, salt and semolina. Toss together to make sure the chips are coated. Insert crisper plates into both drawers and add the chips to Zone 1 drawer.
Step 3
Place bread, garlic, lemon, parsley and seasoning into a food processor. Whizz until you have fine breadcrumbs. Add oil and pulse until mixed. Spoon breadcrumb topping onto cod. Press topping on with the back of spoon. Spray Zone 2 drawer and carefully place topped cod into drawer.
Step 4
Select Zone 1, turn the dial to select AIR FRY, set temperature to 200°C, and set time to 26 minutes. Select Zone 2 and turn the dial to select ROAST, set temperature to 170°C and set time to 14 minutes. Select SYNC. Press the dial to begin cooking.
Step 5
After 10 minutes, shake Zone 1 drawer, shake again after 15 and 20 minutes. Check at 24 minutes if cooked enough.
Step 6
When cooking time is complete, remove fish and chips and serve with tartar sauce and mushy peas.