Jamie Oliver's air fryer posh fish and chips is on the table in just 30 minutes
Air frying has completely changed the speed and convenience for home cooking – and Jamie Oliver loves it too.
“Without question, it’s a super useful piece of cooking equipment,” said the 49-year-old chef, whose latest cookbook is Easy Air Fryer.
“Oven chips are magnificent in the air fryer, but there’s so much more to it than that. I wanted to go beyond the usual.
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“The air fryer is really useful if you have a family, with kids turning up at different times of the day.
"Because, let’s face it, the idea of the whole family sitting together at the table only happens about twice a week – so, when you have children coming back from after-school clubs hungry, you can bang something in the air fryer and have it on the table in no time at all.”
Fish and chips is a definite crowd-pleaser and one all the family will enjoy. Jamie's Posh Fish and Chips cooked in the air fryer uses salmon instead of haddock or cod and even includes home-made chips and mushy peas.
Posh fish and chips
Hands on: 22 minutes
Cook: 30 minutes
2-drawer air fryer
Ingredients:
(Serves 2)
500g potatoes
Olive oil
1 free-range egg
½tsp smoked paprika
10g Parmesan cheese
1 thick slice of seeded wholemeal bread (40g)
2 x 130g salmon fillets, skin on, scaled, pin-boned, from sustainable sources
1tbsp plain flour
1 x 340g jar of baby cornichons
160g frozen peas
2 sprigs of mint
Method:
1. Scrub the potatoes, chop lengthways into two centimetre-wedges, place in the large air-fryer drawer, toss with one tablespoon of olive oil and a pinch of sea salt and black pepper, and arrange in a single layer. Cook for 30 minutes at 200C, or until golden and cooked through, shaking halfway.
2. Beat the egg, paprika and a little seasoning in a shallow bowl. Finely grate the Parmesan into a food processor, tear in the bread, add one tablespoon of oil and blitz into fine crumbs, then spread across a plate.
3. Dust the salmon with the flour, then dip into the egg mixture, letting any excess drip off. Coat in the breadcrumbs, spending a bit of time really patting them on. Evenly space in the small drawer and cook for 10 minutes at 200C, or until golden and just cooked through.
4. Meanwhile, to make a gherkin ketchup, empty the jar of cornichons, and half their juice, into the food processor and blitz until smooth. Spoon out two portions, then pour the rest back into the jar and pop it in the fridge for future meals, where it will keep happily for up to two weeks.
5. Cook the peas for four minutes in boiling salted water, then drain, reserving a little cooking water. Tip them into the food processor (there’s no need to clean it), pick in the mint leaves and blitz, loosening with splashes of reserved water, if needed, then season to perfection and cover to keep warm.
6. Serve up the fish and chips with the minty peas and gherkin ketchup.
Energy: 725kcal, Fat: 22.4g, Sat Fat: 4.4g, Protein: 64.6g, Carbs: 69.8g, Sugars: 5.4g, Salt: 0.9g, Fibre: 8.9g
Easy Air Fryer by Jamie Oliver is published by Penguin Michael Joseph, priced £26. Photography by David Loftus. Available now
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