This delicious posh fish & chips by Jamie Oliver is a crispy, golden twist on the classic! Made with Parmesan-crusted salmon, air-fried potato wedges, and tangy gherkin ketchup, it’s a quick and easy meal packed with flavor. Serve with minty peas for a fresh touch. Perfect for a healthier, fuss-free fish & chips night!
Ingredients Needed
- 500g (1.1 lbs) potatoes, scrubbed and cut into 2cm (¾-inch) wedges
- 1 tbsp olive oil
- 1 free-range egg
- ½ tsp smoked paprika
- 10g (⅓ oz) Parmesan cheese, finely grated
- 1 thick slice of seeded wholemeal bread (40g / 1.4 oz)
- 2 x 130g (4.5 oz) salmon fillets, skin off, scaled, pin-boned
- 1 tbsp plain flour (all-purpose flour)
- 1 x 340g (12 oz) jar of baby cornichons, with half of the juice
- 160g (5.6 oz) frozen peas
- 2 sprigs fresh mint
How To Make Posh Fish & Chips
- Cook the Chips: Preheat the air fryer to 200ºC (400ºF). Toss the potato wedges with olive oil, salt, and black pepper, then arrange in a single layer in the large air fryer drawer. Cook for 30 minutes, shaking halfway, until golden and crispy.
- Prepare the Coating: In a shallow bowl, beat the egg with smoked paprika and a pinch of salt and pepper. In a food processor, blend the Parmesan, wholemeal bread, and olive oil into fine crumbs, then spread onto a plate.
- Coat the Salmon: Dust the salmon fillets with flour, then dip into the egg mixture, letting any excess drip off. Press into the breadcrumbs, ensuring an even coating. Arrange in the small air fryer drawer and cook for 10 minutes at 200ºC (400ºF), or until golden and just cooked through.
- Make the Gherkin Ketchup: In a food processor, blitz the baby cornichons with half of their jar juice until smooth. Set aside two portions for serving and store the rest in the fridge for up to 2 weeks.
- Prepare the Minty Peas: Cook the peas in boiling salted water for 4 minutes, then drain, reserving a little cooking water. Blend the peas with the mint leaves, adding small splashes of reserved water if needed, until smooth. Season to taste and keep warm.
- Serve: Plate up the crispy salmon with golden chips, minty peas, and gherkin ketchup. Enjoy this posh take on a classic!
Recipe Tips
- Evenly Cut the Potatoes: Cut the potato wedges evenly so they cook at the same time. If they’re too thick, they might stay soft instead of turning crispy.
- Press the Breadcrumbs Firmly: Take your time pressing the breadcrumbs onto the salmon. This helps create a crunchy, golden crust that sticks well.
- Shake the Chips Halfway: Give the air fryer drawer a shake halfway through cooking. This ensures all sides of the chips get crispy and golden.
- Don’t Skip the Gherkin Ketchup: The tangy ketchup balances the dish. If you don’t have cornichons, use regular pickles for a similar taste.
- Use Fresh Mint for Peas: Fresh mint adds a bright, fresh flavor. If using dried mint, use only a small pinch to avoid overpowering the peas.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover fish and chips cool to room temperature. Store the salmon and chips separately in airtight containers. Keep in the fridge for up to 2 days.
- Reheat: Preheat the air fryer to 180°C (350°F). Reheat the salmon and chips for 3–5 minutes, shaking the basket halfway, until hot and crispy.
Nutrition Facts
Serving Size: 1 of 2 servings
- Calories: 725
- Total Fat: 22.4g
- Saturated Fat: 4.4g
- Total Carbohydrate: 69.8g
- Dietary Fiber: 8.9g
- Sugars: 5.4g
- Protein: 64.6g
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