Tefal Actifry Fish and Chips – a healthier take on this classic British takeaway dish complete with tartare sauce.
500g (17.5oz) of Potatoes (I used russets), peeled and sliced into chips
2 haddock or cod fillets or similar white fish (approx 300g/10.5oz)
1/2 tbs of olive oil (or oil of choice)
1 egg, beaten
28g (1oz) of breadcrumbs
1/2 tsp of paprika
1/4 tsp of onion powder
1/4 tsp of garlic powder
pinch of chilli powder
1 tsp of finely chopped parsley (can use dried if you prefer)
salt and black pepper
FOR THE TARTARE SAUCE:
3 tablespoons of fat-free plain yoghurt
1 tablespoon of light mayo
1 pickle (gerkin), chopped
1 shallot, chopped
little bit of lemon zest
pinch of dill
Add all the ingredient for the tartare sauce to a small bowl and mix to combine. Set aside.
Add the potatoes to a bowl and cover with cold water. Allow to soak for at least an hour.
Drain and pat completely dry with a clean tea towel
Add to the Actifry with 1/2 tbs of oil and cook for 40 mins
Half way through cooking time, add a pinch of sea salt and give the chips a shake in the pan, before continuing to cook for the remaining time. (I find adding the salt half way through instead of at the beginning gets the chips really golden and crispy)
While the chips are cooking for the remains 20 minutes.
Whisk an egg and add to a shallow dish.
Mix the breadcrumbs with the paprika, onion, garlic powder, parsley, chilli and a little salt and black pepper and stir till evenly mixed
Spread out on a plate.
Pat the fish dry with a clean tea towel of kitchen paper.
Dip the fish fillets into the beaten egg and then coat with the breadcrumbs
Once the chips are done, transfer to a plate.
Remove the pan from the Actifry, and take out the paddle.
Carefully place the fish into the Actifry, well spaced apart.
Spray over the top with cooking oil spray
Add the Actifry pan back to the Actifry (without the paddle)
Set for 10 minutes, carefully flip over the fish half way through.
More all the fish to one side of the Actifry pan and place the Chips back in the otherside
Cook for about 1-2 minutes just to make sure it is all heated through.
Serve with the tartare sauce.
Perfect with some mushy peas (optional)