Fish & Chips Recipe

 a perfect duet of crispy golden battered fillet of fish and potato chips, seasoned with salt. Garnished with fresh parsley and a wedge of salt to marry all the flavours with a citric kick

Recipe compatible with:
 Ninja XXXL FlexDrawer Air Fryer - AF500





1kg King Edward or Maris Piper potatoes, peeled and cut into 1.5 cm thick chips

2 tablespoons sunflower oil

Salt and ground black pepper, as desired

2 teaspoons semolina (optional)



2 slices stale bread, torn into pieces

1 garlic clove, peeled

Zest of 1 lemon

5g fresh parsley, leaves and stalks

Salt and ground black pepper, as desired

4 x 140g, 2.5cm thick, skinless cod fillets, pat dry
2 tablespoons sunflower oil

Cooking spray

Tartar sauce (Optional)Mushy peas (Optional)



Lemon wedges

Chopped parsley



  1. Place chips in a large bowl, cover with cold water and allow to soak for 30 minutes to remove excess starch. Rinse and pat potatoes dry.

  2. Return chips to the large bowl and toss with oil, salt, pepper and semolina until evenly coated. Insert divider and both crisper plates into the drawer. Add chips to Zone 1.

  3. In a food processor, add bread, garlic, lemon zest, parsley, salt and pepper and process until fine in texture. Then transfer to a shallow bowl.

  4. Evenly brush fillets with oil, then press into the breadcrumb mixture. Spray Zone 2 crisper plate with cooking spray, then add the fillets. Insert drawer into unit.

  5. Select Zone 1, select AIR FRY, set temperature to 200°C and set time to 26 minutes. Select Zone 2, select ROAST, set temperature to 170°C and set time to 14 minutes. Select SMART FINISH. Press START/STOP to begin cooking.

  6. Using silicone-tipped tongs, toss chips a few times throughout the cooking cycle to ensure even cooking. When 2 minutes, remain check if cooked.

  7. When cooking is complete, remove fish and chips, garnish with lemon wedges, parsley and serve with tartar sauce and mushy peas.

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