Fish and Chips

Fish and Chips

Complete Meal

  • 7

    Number of People

  • Expensive

    Cost

  • Easy

    Difficulty

  • Preparation time

  • Cooking time

Ingredients

  • 3/4 lb (350 g) Russet potatoes
  • 1 [AFS] vegetable oil
  • 1/4 tsp (1 mL) salt (approx.)
  • Fish:
  • 10 oz (300 g) white fish such as haddock, cod or tilapia
  • 1/4 cup (50 mL) plus 2 tbsp (30 mL) all-purpose flour
  • 1/2 cup (125 mL) beer or club soda
  • 1 tsp (5 mL) Old Bay Seasoning or paprika
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 egg white
  • 1 cup (250 mL) plain Panko breadcrumbs
  • Lemon wedges

Preparation

Cut potatoes into thin equal-sized fries, no more than 1/2 inch (2.5 cm) thick. Rinse under cold water and dry thoroughly on a kitchen towel. Add potatoes to ActiFry pan. Drizzle evenly with oil. Cook for 20 minutes or until browned and crisp. Season with salt to taste. Transfer fries to a warm oven while cooking fish. Remove paddle and place snack basket in ActiFry.

Meanwhile, trim fish into 6 pieces, about 2-inch (5 cm) cubes. Whisk 1/4 cup (50 mL) flour with beer. Whisk egg white in a separate bowl until soft peaks form. Fold egg white into the beer-flour mixture. Toss remaining flour with seasoning, salt and pepper in a second bowl. Place the Panko crumbs in a third bowl.

Dip fish into flour mixture, followed by beer mixture, then rolling in Panko crumbs to coat. Place fish in Actifry snack grill basket. Lightly coat with cooking oil spray. Cook for 4 minutes. Turn and lightly coat with cooking oil spray. Cook for 4 minutes or until fish flakes when tested with a fork. Serve fish with lemon wedges and fries.

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