Fish and Chips

Ingredients

• ¾ cup Mission White Corn Tortilla Strips, crushed (using food processor)

   

• Fish:

• 1 egg, beaten

• 1 tbsp flour

• 4 flathead fillets

   

• Chips:

• 1 medium sweet potato, cut into 2 cm thick strips

• 1 tsp olive oil, extra for brushing

• 1 tsp Italian herbs

• Pinch sea salt

   

• Tartare sauce:

• ⅓ cup mayonnaise

• 1 tbsp gherkin relish

• ¼ tsp onion powder

• ½ lemon, juiced

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Mission White Corn Tortilla Strips

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Instructions

• Step 1

  Place cut sweet potatoes into a bowl and add olive oil, Italian herbs, and sea salt. Mix well until potatoes are coated with oil and herbs. Set aside.

• Step 2

  To make tartare sauce, combine mayonnaise, gherkin relish, onion powder and lemon juice in a small bowl and mix well. Place in the fridge until ready to serve.

• Step 3

  Preheat the air fryer to 200°C.

• Step 4

  Prep Mission White Corn Tortilla Strip crumbs while the air fryer is preheating. Place corn chips into a food processor and pulse a few times before blitzing into a crumb texture. You should have ¾ cup amount of crushed corn chips once blitzed. Transfer into a large shallow bowl with flour and combine well.

• Step 5

  Prep a beaten egg in a shallow bowl. Place fish fillets into the bowl and coat well.

• Step 6

  Take one fillet from the egg mixture and place it into the crumb mix and coat well. Place onto a clean plate and repeat the step for the remaining fish fillets.

• Step 7

  Brush oil onto the surface of the air fryer basket and place in half the amount of potato chips and fish fillets. Cook for 10 minutes, stopping halfway to flip the fish and chips with tongs - this helps the pieces to cook evenly. Repeat the step with the remaining ingredients.

• Step 8

  Serve hot with tartare sauce and lemon wedges.