Category
Seafood
Servings
2
Ingredients
-
2 Idaho potatoes, cut into 1⁄4-inch sticks
-
1⁄4 c extra-virgin olive oil
-
Freshly ground black pepper, as needed
-
Sea salt, as needed
- Tartar sauce (optional)
-
1½ c cornflakes, crushed
- 2 egg whites
-
3⁄4 lbs whitefish, boneless, skinless, cut into 3-inch pieces
-
Sea salt, as needed
- Freshly ground black pepper, as needed
- Cooking spray, as needed
For Chips
For Fish
Directions
- Place Cooking Rack in slot 2. Place the Air Fry Basket on the Cooking Rack and preheat oven to 450 ̊F.
- Place potatoes, oil, salt, and pepper in a mixing bowl. Coat the potatoes.
When the Air Fry Basket is hot and oven is preheated, using oven mitts, carefully remove the Air Fry Basket. Layer potatoes in the Air Fry Basket evenly.
Place the Air Fry Basket with potatoes into the oven and cook for 20-25 min. or until golden brown and crispy. Shake halfway through, if necessary.
While cooking, halfway through cooking the chips, add cornflakes to a mixing bowl along with salt and pepper to taste.
- In a second mixing bowl, combine egg whites and a pinch of salt and whisk until frothy.
Dip the fish into egg whites and then coat in cornflakes to cover. After shaking the chips, pull out Air Fry basket with chips; set aside. Move the Cooking Rack from slot 2 to slot 1.
Slide the chips to one side of the Air Fry Basket and place onto Cooking Rack. Place fish in Air Fry Basket next to chips.
Arrange the fish in a single layer. Spray with cooking spray. Bake for 10 to 12 minutes or until fish is golden brown and crisp. Serve fish and chips with lemon wedges, and tartar sauce (optional).
