Air-fryer fish and chips with mushy peas
65 min · 44 g protein · 490 cals / serving
Friday-night fish and chips without the fryer: crisp skin-on chips, thick fillets of cod in a lemony golden crumb, minty mushy peas and a quick tartare sauce of yogurt, gherkins and capers. Add salt and vinegar at the table, as you would at the chippy.
Ingredients
Chips
- 700 g potato, floury, scrubbed, skin on, cut into thick chips
- 2½ tsp canola oil, 2 tsp for the chips, ½ tsp for the crumb
- 1 tsp salt, divided
Fish
- 4 thick fillets (about 175 g each) cod, skinless, cod or haddock
- 2 tbsp all-purpose flour
- 1 egg, beaten
- 40 g breadcrumbs, panko or dried
- 1 tsp paprika
- 1 lemon, zest for the crumb, juice and wedges for the rest
Mushy peas
- 400 g cooked frozen green peas
- 2 tsp butter
- a few leaves fresh mint, chopped
Tartare sauce
- 150 g nonfat Greek yogurt
- 2 reduced sodium dill pickles, finely chopped
- 1 tbsp capers, chopped
- a small handful fresh parsley, chopped
- 1/2 tsp black pepper
Steps
- Rinse the chips in cold water, then dry them thoroughly on a clean tea towel. Toss with 2 teaspoons of the oil and half the salt and air-fry at 200C for 20–25 minutes, shaking the basket every 5 minutes, until golden and crisp. (Or roast on a lined tray at 220C/200C fan/gas 7 for 35–40 minutes.) Keep warm in a low oven.
- Set out three shallow plates: the flour seasoned with a pinch of the salt; the beaten egg; and the breadcrumbs with the paprika, the lemon zest and the last ½ teaspoon of oil rubbed in with your fingertips, which is what turns the crumb golden in the dry heat. Pat the fish dry, then dip each fillet in flour, then egg, then press it firmly into the crumbs.
- Lay the fish on a sheet of perforated baking paper in the basket, so it does not stick, and air-fry at 200C for 12–14 minutes, without turning, until the crumb is golden and the fish flakes easily and reaches 145°F in the thickest part. Thinner fillets need a couple of minutes less.
- Meanwhile, simmer the peas for 4 minutes, drain, and mash roughly with the butter, mint, a squeeze of the lemon juice and the rest of the salt. Keep some texture; they should be thick, not puréed.
- Stir together the yogurt, gherkins, capers, parsley, pepper and a squeeze of lemon. Serve the fish and chips with the mushy peas, tartare sauce and lemon wedges.
Good to know
How do I get crisp chips without a fryer?
Rinse off the surface starch, dry the chips completely and give them room. A crowded basket steams rather than crisps, so cook them in two batches if yours is small.
Cod or haddock?
Either, at about the same score. Haddock is a little sweeter and the Scottish favorite, cod has bigger flakes. Choose thick loin pieces if you can; thin tail fillets dry out before the crumb browns.
Proper mushy peas?
Traditional mushy peas are dried marrowfat peas soaked overnight. Frozen peas mashed with mint are quicker and greener; for the classic, simmer a tin of marrowfat peas instead.
Per
- Calories
- 112
- Protein
- (37%)
- 10 g
- Fat
- (15%)
- 2 g
- Carbohydrates
- (48%)
- 14 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 191 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1960 kcal goes into the pot and 2201 g of ingredients comes out as about 1750 g of food: 112 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.