By Jamie Oliver @jamieoliver
This recipe is an extract from EASY AIR FRYER, published by Penguin Random House SA.
1. Scrub the potatoes, then chop them lengthwise into 2cm wedges. Place the wedges in the large air fryer drawer, toss with 1 tablespoon of olive oil, a pinch of sea salt, and black pepper, and arrange them in a single layer. Cook for 30 minutes at 200°C, or until they are golden and cooked through, shaking halfway through the cooking time.
Ingredients
Instructions
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 1 tablespoon of oil and blitz into fine crumbs, then spread across a plate.
3. Dust the salmon with flour, then dip it into the egg mixture, allowing any excess to drip off. Coat it in breadcrumbs, taking care to press them on evenly. Space them out in the small drawer and cook for 10 minutes at 200°C, or until golden and just cooked through.
4. Meanwhile, to prepare gherkin ketchup, pour the jar of cornichons along with half of their juice into the food processor and blend until smooth. Spoon out two servings, then return the remainder to the jar and place it in the fridge for future meals, where it will keep well for up to 2 weeks.
5. Cook the peas for 4 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.
6. Serve up the fish and chips with the minty peas and gherkin ketchup.