No-Fuss Crumbed Fish and Chips

Nutrition per serve

Ingredients

• 300g chat potatoes
• 280g crumbed basa fish fillets
• 5g mint and garlic seasoning
• 150g peas
• 50g mixed salad leaves
• 1bunch dill
• 50g yoghurt ranch dressing
• 1pcs olive oil spray
• 10ml olive oil

Method

1. Step 1 — Air-fry chips
   Preheat the air fryer to 200C (see cooking tip). Quarter the unpeeled potatoes. Generously spray the potato on all sides with olive oil and put in the air-fryer basket. Air-fry the potato, shaking the basket halfway, for 15-20 mins until golden and cooked through. Remove from the air fryer and cover to keep warm.
2. Step 2 — Air-fry fish
   Put the crumbed fish in the air-fryer basket and air-fry at 200C, turning halfway, for 10-12 mins until golden and cooked through. Remove from the air fryer and scatter both sides with a large pinch of mint and garlic seasoning.
3. Step 3 — Cook peas
   Meanwhile, bring a small saucepan of water to the boil. Add the peas, return to the boil and cook for 1 min. Drain, then rinse under cold water to cool.
4. Step 4 — Toss salad
   Combine the peas, salad leaves and 2 tsp olive oil in a bowl and season with salt and pepper.
5. Step 5 — Reheat chips
   Return the chips to the air fryer and reheat for 2 mins or until warmed through. Scatter over the remaining mint and garlic seasoning and season with pepper.
6. Step 6 — Make dill ranch and serve
   While the chips are reheating, reserve a few small sprigs, then finely chop the dill, including the stems. Combine the chopped dill and ranch dressing in a bowl and season with salt and pepper. Divide the crumbed fish, chips and pea salad among plates. Scatter with the reserved dill sprigs and serve with the dill ranch dressing.

Allergens

Fish, Gluten, Wheat, Soy, Sulphites, Milk