Dinner
Fish ‘n’ Chips
Recipe by Ninja Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Serve with tartar sauce and mushy peas.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
For the chips
- 700g King Edward or Maris Piper potatoes
- 2 tbsp sunflower oil
- Sea salt
- 2 tsp semolina (optional)
- lemon wedges and parsley to garnish
For the fish
- 2 slices stale bread, crusts removed and torn into pieces
- 1 garlic clove
- 1 zest of lemon
- 5g fresh parsley, leaves and stalks
- sea salt and pepper to taste
- 1 x 120g chunky thick skinless cod fillets, pat dry
- 2 tbsp oil
Utensils
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Step 1
Peel potatoes and cut into 1.5cm thick chips. Place in a bowl, cover with water and allow to soak for 30 minutes to remove excess starch. Rinse and pat potatoes dry.
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Step 2
In a clean bowl, add chips, oil, salt and semolina. Toss together to make sure the chips are coated. Insert crisper plates into both drawers and add the chips to Zone 1 drawer.
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Step 3
Place bread, garlic, lemon, parsley and seasoning into a food processor. Whizz until you have fine breadcrumbs. Add oil and pulse until mixed. Spoon breadcrumb topping onto cod. Press topping on with the back of spoon. Spray Zone 2 drawer and carefully place topped cod into drawer.
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Step 4
Select Zone 1, turn the dial to select AIR FRY, set temperature to 200°C, and set time to 26 minutes. Select Zone 2 and turn the dial to select ROAST, set temperature to 170°C and set time to 14 minutes. Select SYNC. Press the dial to begin cooking.
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Step 5
After 10 minutes, shake Zone 1 drawer, shake again after 15 and 20 minutes. Check at 24 minutes if cooked enough.
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Step 6
When cooking time is complete, remove fish and chips and serve with tartar sauce and mushy peas.
