Jamie Oliver’s Air Fryer Posh Fish & Chips

Name: Jamie Oliver’s Air Fryer Posh Fish & Chips
Prep time: 22 min
Cook time: 30 min
Total time: 52 min
Yield: 2 serving(s)
Ingredients: 500 g potatoes; 1 free-range egg; 1/2 tsp. smoked paprika; 10 g Parmesan cheese; 1 thick slice seeded wholemeal bread (40g); 2 x 130g salmon fillets, skin off, scaled, pin-boned, from sustainable sources; 1 tbsp. plain flour; 340 g jar baby cornichons; 160 g frozen peas; 2 sprigs of mint; Olive oil; 2-drawer air fryer

Whether you’re new to air frying or an expert, Jamie Oliver’s here to help you take your gadget to the next level, with his recipe for posh fish and chips from his latest book, Easy Air Fryer.

By Jamie OliverPublished: 28 January 2025

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jamie oliver air fryer posh fish and chips

Jamie Oliver/David Loftus

For more air fryer inspiration from Jamie Oliver, check out his recipes for Chilli con Carne Meatballs and Lamb Kofta, both from his latest book Easy Air Fryer.

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Yields:

2 serving(s)

Prep Time:

22 mins

Cook Time:

30 mins

Total Time:

52 mins

Cal/Serv:

725

Ingredients

500 g
potatoes
1
free-range egg
1/2 tsp.
smoked paprika
10 g
Parmesan cheese
1
thick slice seeded wholemeal bread (40g)
2
x 130g salmon fillets, skin off, scaled, pin-boned, from sustainable sources
1 Tbsp.
plain flour
340 g
jar baby cornichons
160 g
frozen peas
2
sprigs of mint

FROM THE PANTRY

Olive oil

YOU WILL ALSO NEED

2-drawer air fryer

Directions

1. Step 1Scrub the potatoes, chop lengthways into 2cm wedges, place in the large air-fryer drawer, toss with 1tbsp olive oil and a pinch of sea salt and black pepper and arrange in a single layer. Cook for 30 minutes at 200ºC, or until golden and cooked through, shaking halfway.
2. Step 2Beat the egg, paprika and a little seasoning in a shallow bowl. Finely grate the Parmesan into a food processor, tear in the bread, add 1tbsp oil and blitz into fine crumbs, then spread across a plate.
3. Step 3Dust the salmon with the flour, then dip into the egg mixture, letting any excess drip off. Coat in the breadcrumbs, spending a bit of time really patting them on. evenly space in the small drawer and cook for 10min at 200ºC, or until golden and just cooked through.
4. Step 4Meanwhile, to make a gherkin ketchup, empty the jar of cornichons, and half their juice, into the food processor and blitz until smooth. Spoon out two portions, then pour the rest back into the jar and pop it in the fridge for future meals, where it will keep happily for up to 2 weeks.
5. Step 5 Cook the peas for 4min 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. Step 6Serve up the fish and chips with the minty peas and gherkin ketchup.