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FISH 'N' CHIPS
PROGRAM: AIR FRY AND ROAST | PREP: 40 MINUTES | COOK TIME: 24-26 MINUTES
MAKES: 4 SERVINGS
INGREDIENTS
CHIPS
1kg King Edward or Maris Piper
potatoes, peeled and cut into
1.5cm thick chips
2 tablespoons sunflower oil
Salt and ground black pepper,
as desired
2 teaspoons semolina (optional)
FISH
2 slices stale bread, crusts
removed and torn into pieces
1 garlic clove, peeled
Zest of 1 lemon
5g fresh parsley, leaves and
stalks
Salt and ground black pepper, as
desired
4 x 120g 2.5cm skinless cod
fillets, pat dry
2 tablespoons sunflower oil
Cooking spray
Tartar sauce (Optional)
Mushy peas (Optional)
TOPPINGS (OPTIONAL)
Lemon wedges
Chopped parsley
DIRECTIONS
1 Place chips in a large bowl, cover with cold
water and allow to soak for 30 minutes to
remove excess starch. Rinse and pat potatoes
dry.
2 Return chips to the large bowl and toss with
oil, salt, pepper, and semolina until evenly
coated. Insert divider and both crisper plates
into the drawer. Add chips to Zone 1.
3 In a food process, add bread, garlic, lemon
zest, parsley, salt and pepper and process until
fine in texture. Then transfer to a shallow bowl.
4 Evenly brush fillets with oil, then press into
the breadcrumb mixture. Spray Zone 2 crisper
plate with cooking spray, then add the fillets.
Insert drawer into unit.
5 Select Zone 1, select AIR FRY, set temperature
to 200°C and set time to 26 minutes. Select
Zone 2, select ROAST, set temperature to 170°C
and set time to 14 minutes. Select SYNC. Press
START/STOP to begin cooking.
6 Using silicone-tipped tongs, toss chips a few
times throughout the cooking cycle to ensure
even cooking. When 2 minutes, remain check if
cooked.
7 When cooking is complete, remove fish and
chips, garnish with lemon wedges, parsley and
serve with tartar sauce and mushy peas.
ninjakitchen.co.uk
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