Airfryer fish and chips is made by coating white fish in whole wheat breadcrumbs and cooking it in the airfryer, served alongside oven-baked potato wedges. Using far less oil, this technique brings a kid-favourite classic to the family table.
Toss the potato wedges with the olive oil and salt and bake in an oven preheated to 200°C for 25 minutes, turning halfway, until golden.
Pat the fish fillets completely dry, then coat in flour, dip in the beaten egg, and finally coat in the whole wheat breadcrumbs.
Arrange the fish in the airfryer basket with space between pieces and cook at 200°C for 10 minutes, flipping halfway, until golden on both sides. If you do not have an airfryer, cook on a rack in an oven preheated to 200°C for the same time.
Pat the fish completely dry before coating, or the breadcrumbs will not stick. Do not crowd the airfryer basket; leave space between pieces so every side crisps evenly. Allergens: contains gluten (breadcrumbs), fish, egg.
Soaking the cut potatoes in cold water for 10 minutes before cooking removes some starch and gives a crisper result in the airfryer.
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