Jamie Oliver: Air-fryer fish and chips with all the trimmings

The popular TV chef delivers a traditional dish with an air-fryer twist

Air frying has completely changed the speed and convenience for home cooking — and Jamie Oliver loves it too

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,” says 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.

“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 school hungry, you can bang something in the air fryer and have it on the table in no time at all.”

Jamie Oliver's Posh Airfryer Fish and Chips

“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 hungry, you can bang something in the air fryer and have it on the table in no time at all.”

Servings

2

Preparation Time

 22 mins

Cooking Time

 30 mins

Total Time

 52 mins

Course

 Main

Ingredients

• Needs a two-drawer air-fryer

• 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 200ºC, 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 200ºC, 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.

NUTRITIONAL INFO:

• 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.