Classic pub fare like fish and chips can be a real grease-fest, but not when your air fryer’s invited to the party.
We love the extra-crispy factor of these spiralized potato fries; if you don’t have a spiralizer or can’t find pre-spiralized potatoes at your grocery store, simply cut 2 (10-oz.) potatoes into 8 wedges each, and prepare and cook as directed in step one, cooking about 25 minutes, turning once. Don’t skip the rich and tangy malt vinegar on the side; it brings a lot of flavor without the added calories and fat of tartar sauce.
How to Make It
Cut potatoes into spirals on a spiralizer, using manufacturer’s instructions. In batches, place in a single layer in air fryer basket; spray with cooking spray, tossing to be sure that they are coated completely. Cook at 375°F until golden brown and crispy on the outside, 10 minutes, turning halfway through cooking. Remove potatoes from basket, and cover to keep warm. When all potatoes are cooked, sprinkle evenly with 1/4 teaspoon salt.
While potatoes cook, stir together flour and 1/2 teaspoon of the salt in a shallow dish. Lightly whisk together eggs and water in a second shallow dish. Stir together panko and remaining 1/2 teaspoon salt in a third shallow dish. Cut each fish fillet lengthwise into 2 long strips. Dredge in flour mixture, shaking off excess. Dip in egg mixture, allowing any excess to drip off. Dredge in panko mixture, pressing to adhere. Coat fish on both sides with cooking spray.
Place fish in a single layer in air fryer basket, and cook in batches at 375°F until golden brown, 10 minutes, turning fish over halfway through cooking.
To serve, place 2 pieces of fish and equal portions potato spirals on each plate with 2 tablespoons malt vinegar for dipping.