NOTE: This chip recipe calls for a thicker cut chip, traditionally found in a fish and chip shop. If you prefer crispy French fries, please see chip chart on page 33 of cook booklet for timings.
This dish contains the following allergens: Fish, Wheat
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Chips
1kg
King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips
2 tbsp
sunflower oil
Salt and ground black pepper, as desired
2 tsp
semolina (optional)
Fish
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
skinless cod fillets, pat dry
2 tbsp
sunflower oil
Cooking spray
Tartar sauce (Optional)
Mushy peas (Optional)
Toppings (Optional)
Lemon wedges
Chopped parsley
Chips
2lbs
King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips
2 tbsp
sunflower oil
Salt and ground black pepper, as desired
2 tsp
semolina (optional)
Fish
2 slices
stale bread, torn into pieces
1
garlic clove, peeled
Zest of 1 lemon
0.2oz
fresh parsley, leaves and stalks
Salt and ground black pepper, as desired
4 x 140g 1in
skinless cod fillets, pat dry
2 tbsp
sunflower oil
Cooking spray
Tartar sauce (Optional)
Mushy peas (Optional)
Toppings (Optional)
Lemon wedges
Chopped parsley
Utensils
Step 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.
Step 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.
Step 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.
Step 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.
Step 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 SYNC. Press START/STOP to begin cooking.
Step 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.
Step 7
When cooking is complete, remove fish and chips, garnish with lemon wedges, parsley and serve with tartar sauce and mushy peas.
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.
Chips
1kg
King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips
2 tbsp
sunflower oil
Salt and ground black pepper, as desired
2 tsp
semolina (optional)
Fish
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
skinless cod fillets, pat dry
2 tbsp
sunflower oil
Cooking spray
Tartar sauce (Optional)
Mushy peas (Optional)
Toppings (Optional)
Lemon wedges
Chopped parsley
Chips
2lbs
King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips
2 tbsp
sunflower oil
Salt and ground black pepper, as desired
2 tsp
semolina (optional)
Fish
2 slices
stale bread, torn into pieces
1
garlic clove, peeled
Zest of 1 lemon
0.2oz
fresh parsley, leaves and stalks
Salt and ground black pepper, as desired
4 x 140g 1in
skinless cod fillets, pat dry
2 tbsp
sunflower oil
Cooking spray
Tartar sauce (Optional)
Mushy peas (Optional)
Toppings (Optional)
Lemon wedges
Chopped parsley
Step 2 of 7
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.
Chips
1kg
King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips
2 tbsp
sunflower oil
Salt and ground black pepper, as desired
2 tsp
semolina (optional)
Fish
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
skinless cod fillets, pat dry
2 tbsp
sunflower oil
Cooking spray
Tartar sauce (Optional)
Mushy peas (Optional)
Toppings (Optional)
Lemon wedges
Chopped parsley
Chips
2lbs
King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips
2 tbsp
sunflower oil
Salt and ground black pepper, as desired
2 tsp
semolina (optional)
Fish
2 slices
stale bread, torn into pieces
1
garlic clove, peeled
Zest of 1 lemon
0.2oz
fresh parsley, leaves and stalks
Salt and ground black pepper, as desired
4 x 140g 1in
skinless cod fillets, pat dry
2 tbsp
sunflower oil
Cooking spray
Tartar sauce (Optional)
Mushy peas (Optional)
Toppings (Optional)
Lemon wedges
Chopped parsley
Step 3 of 7
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.
Chips
1kg
King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips
2 tbsp
sunflower oil
Salt and ground black pepper, as desired
2 tsp
semolina (optional)
Fish
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
skinless cod fillets, pat dry
2 tbsp
sunflower oil
Cooking spray
Tartar sauce (Optional)
Mushy peas (Optional)
Toppings (Optional)
Lemon wedges
Chopped parsley
Chips
2lbs
King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips
2 tbsp
sunflower oil
Salt and ground black pepper, as desired
2 tsp
semolina (optional)
Fish
2 slices
stale bread, torn into pieces
1
garlic clove, peeled
Zest of 1 lemon
0.2oz
fresh parsley, leaves and stalks
Salt and ground black pepper, as desired
4 x 140g 1in
skinless cod fillets, pat dry
2 tbsp
sunflower oil
Cooking spray
Tartar sauce (Optional)
Mushy peas (Optional)
Toppings (Optional)
Lemon wedges
Chopped parsley
Step 4 of 7
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.
Chips
1kg
King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips
2 tbsp
sunflower oil
Salt and ground black pepper, as desired
2 tsp
semolina (optional)
Fish
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
skinless cod fillets, pat dry
2 tbsp
sunflower oil
Cooking spray
Tartar sauce (Optional)
Mushy peas (Optional)
Toppings (Optional)
Lemon wedges
Chopped parsley
Chips
2lbs
King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips
2 tbsp
sunflower oil
Salt and ground black pepper, as desired
2 tsp
semolina (optional)
Fish
2 slices
stale bread, torn into pieces
1
garlic clove, peeled
Zest of 1 lemon
0.2oz
fresh parsley, leaves and stalks
Salt and ground black pepper, as desired
4 x 140g 1in
skinless cod fillets, pat dry
2 tbsp
sunflower oil
Cooking spray
Tartar sauce (Optional)
Mushy peas (Optional)
Toppings (Optional)
Lemon wedges
Chopped parsley
Step 5 of 7
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 SYNC. Press START/STOP to begin cooking.
Chips
1kg
King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips
2 tbsp
sunflower oil
Salt and ground black pepper, as desired
2 tsp
semolina (optional)
Fish
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
skinless cod fillets, pat dry
2 tbsp
sunflower oil
Cooking spray
Tartar sauce (Optional)
Mushy peas (Optional)
Toppings (Optional)
Lemon wedges
Chopped parsley
Chips
2lbs
King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips
2 tbsp
sunflower oil
Salt and ground black pepper, as desired
2 tsp
semolina (optional)
Fish
2 slices
stale bread, torn into pieces
1
garlic clove, peeled
Zest of 1 lemon
0.2oz
fresh parsley, leaves and stalks
Salt and ground black pepper, as desired
4 x 140g 1in
skinless cod fillets, pat dry
2 tbsp
sunflower oil
Cooking spray
Tartar sauce (Optional)
Mushy peas (Optional)
Toppings (Optional)
Lemon wedges
Chopped parsley
Step 6 of 7
Using silicone-tipped tongs, toss chips a few times throughout the cooking cycle to ensure even cooking. When 2 minutes, remain check if cooked.
Chips
1kg
King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips
2 tbsp
sunflower oil
Salt and ground black pepper, as desired
2 tsp
semolina (optional)
Fish
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
skinless cod fillets, pat dry
2 tbsp
sunflower oil
Cooking spray
Tartar sauce (Optional)
Mushy peas (Optional)
Toppings (Optional)
Lemon wedges
Chopped parsley
Chips
2lbs
King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips
2 tbsp
sunflower oil
Salt and ground black pepper, as desired
2 tsp
semolina (optional)
Fish
2 slices
stale bread, torn into pieces
1
garlic clove, peeled
Zest of 1 lemon
0.2oz
fresh parsley, leaves and stalks
Salt and ground black pepper, as desired
4 x 140g 1in
skinless cod fillets, pat dry
2 tbsp
sunflower oil
Cooking spray
Tartar sauce (Optional)
Mushy peas (Optional)
Toppings (Optional)
Lemon wedges
Chopped parsley
Step 7 of 7
When cooking is complete, remove fish and chips, garnish with lemon wedges, parsley and serve with tartar sauce and mushy peas.
Chips
1kg
King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips
2 tbsp
sunflower oil
Salt and ground black pepper, as desired
2 tsp
semolina (optional)
Fish
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
skinless cod fillets, pat dry
2 tbsp
sunflower oil
Cooking spray
Tartar sauce (Optional)
Mushy peas (Optional)
Toppings (Optional)
Lemon wedges
Chopped parsley
Chips
2lbs
King Edward or Maris Piper potatoes, peeled and cut into 1.5cm thick chips
