Pull out all of the stops for this fish and chips – tartare sauce made with home made mayonnaise, curry sauce, mushy peas and crisp haddock made within the air fryer. What a deal with!
Components
For the mushy peas
For the curry sauce
For the chips
For the crisp haddock
- 50g/1¾oz unsalted butter
- small handful plain flour
- 3 free-range eggs, flippantly overwhelmed
- 150g/5½oz conventional dried breadcrumbs (not Japanese panko breadcrumbs)
- 2 fillets contemporary haddock
- salt and freshly floor black pepper
For the tartare sauce
To serve
Technique
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To make the mushy peas, soak the peas in a bowl of water with the bicarbonate of soda in a single day. The following morning, drain the peas and place in a saucepan.
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Cowl with contemporary water and add the celery, onion, garlic, bay leaf, thyme and parsley. Simmer for 90 minutes, or till the peas are comfortable. Take away the greens and herbs and set to 1 facet. Stir within the butter, splash of malt vinegar and season the peas with salt and freshly floor pepper. Hold heat.
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To make the curry sauce, warmth the butter and oil in a pan over a low warmth. Add the onion, celery, carrot and apple. Fry the greens and apple for 20 minutes. Add the curry powder and cook dinner for a number of extra minutes. Add the inventory and produce to a simmer. Cook dinner for 10 minutes, then take away from the warmth and permit to chill. Utilizing a stick blender or meals processor, mix to a thick cream-like consistency. Hold heat whilst you put together the fish and chips.
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To make the chips, preheat the oven to 210C/200C Fan/Fuel 7 and warmth a baking tray within the oven. Reduce the potatoes into roughly 1cm/½in thick chips. Switch to a big saucepan and canopy with chilly, salted water. Carry to the boil, then cut back to a simmer and cook dinner for 7-10 minutes till tender however not falling aside. Fastidiously drain the potatoes in a colander. Take away the new baking tray from the oven and place the potatoes onto the tray in a single layer. Cook dinner for 20–25 minutes, till crisp and golden.
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To make the crisp haddock, soften the butter in a small pan or within the microwave. Sprinkle the flour onto a plate and season generously with salt and freshly floor black pepper. Put the overwhelmed eggs on a separate plate and the breadcrumbs in a 3rd.
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Coat every fish fillet with the flour combination and pat off any extra. Dip within the egg after which the breadcrumbs. Put aside on a separate plate. Pour over the melted butter and put within the air fryer for six seconds till crisp.
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To make the tartare sauce, combine all of the substances collectively and season with salt and pepper.
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Serve the crisp haddock with the chips, tartare and curry sauces. Garnish with lemon wedges and some parsley sprigs.
