Curried fish and chips recipe
 A speedy air fryer fish and chips with a curried crumb, minty peas and homemade chips. Perfect for a fakeaway Friday. For this recipe you will need a food processor and an air fryer. 4 medium-large Maris Piper potatoes4 tsp olive oilsalt and freshly ground black pepper 4 medium-large Maris Piper potatoes 4 tsp olive oil salt and freshly ground black pepper 4 cod fillets 4 slices wholegrain bread2 tbsp plain flour2 tsp medium curry powder1 tsp paprika½ tsp mild chilli powder1 tsp salt2 free-range eggsolive oil, for frying 4 cod fillets 4 slices wholegrain bread 2 tbsp plain flour 2 tsp medium curry powder 1 tsp paprika ½ tsp mild chilli powder 1 tsp salt 2 free-range eggs olive oil, for frying 250g/9oz frozen peas2 garlic cloves, choppedhandful fresh mint leaves2 tbsp extra virgin olive oil½ lemon, juice onlysalt and freshly ground black pepper 250g/9oz frozen peas 2 garlic cloves, chopped handful fresh mint leaves 2 tbsp extra virgin olive oil ½ lemon, juice only salt and freshly ground black pepper Method 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. 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).Air fry for about 20–30 minutes at 200C until crispy and soft in the centre.Meanwhile, start making the breaded fish. First pat the fish dry using kitchen paper. 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.Put the flour on a large plate or shallow bowl.In a medium bowl, mix the spices, salt and 4 tablespoons cold water together, then whisk in the eggs.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.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. 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.Serve the fish and chips with the minty peas. 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. 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. 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). 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). Air fry for about 20–30 minutes at 200C until crispy and soft in the centre. Air fry for about 20–30 minutes at 200C until crispy and soft in the centre. Meanwhile, start making the breaded fish. First pat the fish dry using kitchen paper. Meanwhile, start making the breaded fish. First pat the fish dry using kitchen paper. 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. 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. Put the flour on a large plate or shallow bowl. Put the flour on a large plate or shallow bowl. In a medium bowl, mix the spices, salt and 4 tablespoons cold water together, then whisk in the eggs. In a medium bowl, mix the spices, salt and 4 tablespoons cold water together, then whisk in the eggs. 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. 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. 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. 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. 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. 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. Serve the fish and chips with the minty peas. Serve the fish and chips with the minty peas.