Air Fryer Fish and Chips

Por Jamie Oliver · 30 min

Ingredientes

Modo de preparo

1. Scrub the potatoes, cut them lengthways into 2 cm wedges, toss with 1 tablespoon of olive oil, a pinch of sea salt and black pepper, and spread in a single layer in the large air-fryer drawer.
2. Cook the potatoes for 30 minutes at 200°C, shaking halfway, until golden and cooked through.
3. Beat the egg, smoked paprika and a little seasoning in a shallow bowl. Finely grate the Parmesan into a food processor, add the bread and 1 tablespoon of oil, and blitz into fine crumbs. Spread the crumbs on a plate.
4. Dust the salmon with the flour, dip it into the egg mixture and let the excess drip off. Coat in the breadcrumbs, pressing them on firmly. Space evenly in the small drawer and cook for 10 minutes at 200°C, until golden and just cooked through.
5. Meanwhile, empty the jar of cornichons and half their juice into a food processor and blitz until smooth. Spoon out two portions and keep the rest in the fridge for future meals.
6. Cook the peas for 4 minutes in boiling salted water, then drain, reserving a little cooking water. Put them in the food processor with the mint leaves and blitz, loosening with splashes of reserved water if needed. Season to taste and cover to keep warm.
7. Serve the fish and chips with the minty peas and gherkin ketchup.

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