Oven or Air Fryer Baked Fish and Chips

• rapeseed oil↗45 мл ml

  plus extra for the racks

• potatoes↗1 кг kg

  (e.g., Maris Piper variety)

• sweet vinegar↗400 мл ml
• cornstarch1 ст. л. Tbsp
• olive oil↗2 ст. л. Tbsp
• panko crumbs↗150 г g
• lemon↗1

  zest, then sliced wedges

• parsley

  finely chopped

• all‑purpose flour↗100 г g
• eggs↗3

  beaten

• Dijon mustard↗1 ст. л. Tbsp
• white fish fillet↗4 x 200-250 г

  (e.g., hake or cod)

• cornichons↗8

  finely chopped, plus a drop of brine

• dill

  finely chopped

• mayonnaise↗300 г g
• свіжі або заморожені горохи350 г

  (розморожений, якщо заморожений)

• масло↗25 г
• лимон↗1

  цедра та сік

• жменя листя м'яти

  дрібно нарізане

Step-by-step instructions

1. 1

   Preheat the oven to 230 °C (210 °C with convection, gas 8). Place a rack on the lower shelf to heat up. Pour rapeseed oil into a baking dish and set it on the middle shelf. Meanwhile, cut the potatoes into 1 cm thick slices, then cut them into sticks (chips) of the same thickness. Transfer the chips to a large pot, cover them with sweet vinegar, sprinkle with 2 tsp fine sea salt, add water until they are fully submerged. Bring the pot to a vigorous boil and cook for 5 minutes, until the edges of the chips become soft. Drain well and leave in a colander for 10 minutes to steam‑dry. Store in the refrigerator for up to a day.

2. 2

   Sprinkle cornstarch over the chips and gently toss by hand. Spread the chips in the heated oil in the baking dish, level them into an even layer and bake for 30‑40 minutes, until golden and crispy.

3. 3

   Heat olive oil in a non‑stick skillet over medium heat, add the panko and fry until browned, about 4 minutes. Transfer the panko to a bowl, add lemon zest and finely chopped parsley. In a shallow wide bowl sift the flour and season well. In another wide bowl whisk the eggs with Dijon mustard. Pat the fish fillets dry, then coat first in the seasoned flour, then in the egg mixture, and finally in the panko to create a breadcrumb coating. Place the fish, leaving space between pieces, on the oiled rack above the second baking dish. Move the chips to the lower oven shelf and the fish to the upper shelf. Cook for 10‑15 minutes, until the fish is crispy on the outside and fully cooked inside.

4. 4

   While the fish cooks, prepare the dill mayonnaise: mix all ingredients in a bowl, season well and chill until serving. It can be stored in the refrigerator, covered, for up to two days. Cook the peas in salted boiling water for 2 minutes, until tender, drain and immediately plunge into cold water to stop cooking. Let cool for 5 minutes, then drain again. In a saucepan over medium heat melt the butter, sauté the lemon zest for 1 minute until fragrant. Add the peas and gently crush them with the back of a spoon, leaving some crunch, then stir in mint, a splash of lemon juice and season to taste. Serve the fish, chips and peas with the dill mayonnaise separately.