Ingredients
- 850g Maris Piper or King Edward potatoes, peeled & cut into 1-2cm thick chips
- 4 haddock fillets (120g each)
- 1 medium egg
- 1 tbsp milk
- 30g plain flour
- 85g dried breadcrumbs
- 2 tbsp oil
- Cooking oil spray
- Salt and pepper
Method
- Soak the cut potato chips in cold water for 30 minutes in a big dish.
- Season the fillets of haddock. Beat milk and eggs. Haddock is broken up by dredging each fillet in flour, then egg mixture, and finally breadcrumbs. Place on a tray, then chill.
- Drain, rinse, and thoroughly dry the chips after 30 minutes, then combine with 2 tablespoons of oil. At this time, do not season to taste with salt. On a baking sheet, mist oil. On the baking sheet, distribute the chips equally.
- Switch HYSapientia air fryer oven to the french fry setting. 180°C and 18 minutes were the predetermined temperature and time. Start cooking.
- Following completion of the fries. Spray oil on the air fryer basket. Place the shredded fish in the air fryer basket after oiling both sides.
- Set the HYSapientia air fryer oven to 200 degrees Celsius and 20 minutes. halfway through, flip. Depending on the condition of the materials, you can change the time.
- After the fish and chips are finished cooking, salt the chips and serve them hot with the peas.