Curried fish and chips

1. 1

   Wash and dry the potatoes but keep the skin on. Cut in 1cm/½in-thick slices and then slice the other way to make chips.

2. 2

   In a bowl, toss the potato in the oil and season with salt and pepper. Then lay flat and well-spaced out on a baking tray that fits in your air fryer (or place straight in the air fryer basket).

3. 3

   Air fry for about 20-30 minutes at 200C until crispy and soft in the centre.

4. 4

   Meanwhile, start making the breaded fish. First pat the fish dry using kitchen paper.

5. 5

   Blitz the bread slices in a food processor until broken into breadcrumbs (depending on the size of your food processor, you might need to do this in batches). Transfer to a large mixing bowl.

6. 6

   Put the flour on a large plate or shallow bowl.

7. 7

   In a medium bowl, mix the spices, salt and 4 tablespoons cold water together, then whisk in the eggs.

8. 8

   Line the flour, egg mixture and breadcrumbs up on your worksurface. Line a baking tray with baking paper. Using one hand (it gets messy), coat a fish fillet with flour, then dip in the curried egg mixture to cover completely and then finally place into the breadcrumbs to coat all over. Transfer to the lined tray and repeat with the remaining fish. Leave to rest for 15 minutes.

9. 9

   Heat a large frying pan over a medium heat. Add the olive oil, and once hot, carefully add the fish and fry for 4 minutes on each side. Alternatively, you can bake them for about 20 minutes, but make sure that you spray oil on the top.

10. 10

    While the fish are being fried or baked, boil the peas in a saucepan for about 2 minutes. Drain and transfer to a blender or food processor. Add the garlic, mint leaves, extra virgin olive oil and lemon juice. Season with salt and pepper. Pulse until you get a coarse texture.

11. 11

    Serve the fish and chips with the minty peas.

Per 100 grams

Nutrition values are estimates. - means data is unavailable.