Air fryer fish and chips with tartare sauce recipe
 The air fryer gives you crispy fish and chips without the hassle of deep frying, and a touch of rosemary salt takes this favourite supper to a new level. 350g/12oz potatoes, such as Maris Piper or King Edward, sliced into 5mm/¼in-thick chips3 tbsp olive oil 2 x hake, cod loin or haddock fillets, skinless and boneless (approx. 150g/5½oz each)2 tbsp plain flour1 free-range egg60g/2¼oz panko breadcrumbs (see recipe tip)salt and freshly ground black pepperlemon wedges to serve (optional) 350g/12oz potatoes, such as Maris Piper or King Edward, sliced into 5mm/¼in-thick chips 3 tbsp olive oil 2 x hake, cod loin or haddock fillets, skinless and boneless (approx. 150g/5½oz each) 2 tbsp plain flour 1 free-range egg 60g/2¼oz panko breadcrumbs (see recipe tip) salt and freshly ground black pepper lemon wedges to serve (optional) 10g/⅓oz fresh rosemary, leaves picked3 tbsp sea salt 1 lemon, zest only 10g/⅓oz fresh rosemary, leaves picked 3 tbsp sea salt 1 lemon, zest only 3 tbsp mayonnaise 1 tbsp Greek-style yoghurt ½ lemon, juice only 1 tbsp capers 5 cocktail gherkins, finely chopped1 tbsp flatleaf parsley, roughly choppedpinch smoked paprika 3 tbsp mayonnaise 1 tbsp Greek-style yoghurt ½ lemon, juice only 1 tbsp capers 5 cocktail gherkins, finely chopped 1 tbsp flatleaf parsley, roughly chopped pinch smoked paprika Method Preheat the air fryer to 190C. Rinse the chips in cold water for a couple of minutes, then drain and pat dry.Put the chips in a bowl, pour over 2 tablespoons olive oil and mix until all the chips are coated.Transfer the chips to the basket of the air fryer. Air-fry the chips for 15–18 minutes, or until crisp and golden-brown, shaking two to three times during cooking.While the chips are cooking, make the rosemary salt (if using). Blitz the rosemary, salt and lemon zest a small blender, or pound in a pestle and mortar, to form a fragrant green salt; set aside.To make the tartare sauce, mix all the ingredients together in a small bowl.To prepare the fish, put the flour in a bowl and season with salt and pepper. In a second bowl, whisk the egg with some salt and pepper. Put the breadcrumbs in a third bowl. Take one piece of fish and coat both sides in the flour, then dip into the egg and then into the breadcrumbs, turning to coat evenly. Set aside on a plate. Repeat with the second piece of fish.Once the chips are cooked, tip them into a bowl and sprinkle over a couple of pinches of rosemary salt; set aside. Drizzle 1 tablespoon olive oil over the fish and air-fry for 6 minutes. Turn the fish over and cook for another 2–4 minutes, depending on the thickness of the fish. Put the fish onto serving plates. Pop the chips back in the air fryer for 2 minutes to warm up. Serve the fish with the chips and a big dollop of tartare sauce, with lemon wedges if liked. Preheat the air fryer to 190C. Preheat the air fryer to 190C. Rinse the chips in cold water for a couple of minutes, then drain and pat dry. Rinse the chips in cold water for a couple of minutes, then drain and pat dry. Put the chips in a bowl, pour over 2 tablespoons olive oil and mix until all the chips are coated. Put the chips in a bowl, pour over 2 tablespoons olive oil and mix until all the chips are coated. Transfer the chips to the basket of the air fryer. Air-fry the chips for 15–18 minutes, or until crisp and golden-brown, shaking two to three times during cooking. Transfer the chips to the basket of the air fryer. Air-fry the chips for 15–18 minutes, or until crisp and golden-brown, shaking two to three times during cooking. While the chips are cooking, make the rosemary salt (if using). Blitz the rosemary, salt and lemon zest a small blender, or pound in a pestle and mortar, to form a fragrant green salt; set aside. While the chips are cooking, make the rosemary salt (if using). Blitz the rosemary, salt and lemon zest a small blender, or pound in a pestle and mortar, to form a fragrant green salt; set aside. To make the tartare sauce, mix all the ingredients together in a small bowl. To make the tartare sauce, mix all the ingredients together in a small bowl. To prepare the fish, put the flour in a bowl and season with salt and pepper. In a second bowl, whisk the egg with some salt and pepper. Put the breadcrumbs in a third bowl. To prepare the fish, put the flour in a bowl and season with salt and pepper. In a second bowl, whisk the egg with some salt and pepper. Put the breadcrumbs in a third bowl. Take one piece of fish and coat both sides in the flour, then dip into the egg and then into the breadcrumbs, turning to coat evenly. Set aside on a plate. Repeat with the second piece of fish. Take one piece of fish and coat both sides in the flour, then dip into the egg and then into the breadcrumbs, turning to coat evenly. Set aside on a plate. Repeat with the second piece of fish. Once the chips are cooked, tip them into a bowl and sprinkle over a couple of pinches of rosemary salt; set aside. Once the chips are cooked, tip them into a bowl and sprinkle over a couple of pinches of rosemary salt; set aside. Drizzle 1 tablespoon olive oil over the fish and air-fry for 6 minutes. Turn the fish over and cook for another 2–4 minutes, depending on the thickness of the fish. Drizzle 1 tablespoon olive oil over the fish and air-fry for 6 minutes. Turn the fish over and cook for another 2–4 minutes, depending on the thickness of the fish. Put the fish onto serving plates. Pop the chips back in the air fryer for 2 minutes to warm up. Put the fish onto serving plates. Pop the chips back in the air fryer for 2 minutes to warm up. Serve the fish with the chips and a big dollop of tartare sauce, with lemon wedges if liked. Serve the fish with the chips and a big dollop of tartare sauce, with lemon wedges if liked. Recipe tips Panko breadcrumbs are very light and crisp; alternatively, use leftover bread, blitzed to fine crumbs. Keep any leftover rosemary salt in a small airtight container.