Breaded Fish & Potato Wedges

Ingredients

• 4 skinless white fish fillets, such as pollock or haddock, about 150g each
• 800g potatoes, scrubbed and cut into wedges
• 2 tbsp vegetable oil
• 1 tsp smoked paprika
• 2 tsp salt
• 1/2 tsp ground black pepper
• 4 tbsp plain flour
• 2 eggs, beaten
• 80g panko or dried breadcrumbs
• lemon wedges, mushy peas and tartare sauce, to serve

Method

1. Soak the wedges in cold water for 15 minutes, drain and dry thoroughly with a clean tea towel.

2. Toss the wedges with 1 tablespoon of the oil, the paprika and 1 teaspoon of the salt.

3. Preheat the air fryer to 200°C and cook the wedges in two batches for 12 to 14 minutes each, shaking halfway. Keep them warm in a low oven.

4. Pat the fish dry. Mix the flour, remaining salt and pepper on a plate. Put the eggs on a second plate and the breadcrumbs on a third.

5. Coat each fillet in the flour, then egg, then breadcrumbs, and brush or spray with the remaining oil.

6. Cook the fish in a single layer at 200°C for 10 to 12 minutes, turning halfway, until golden and the fish flakes easily. Return the wedges to the basket for the final 2 minutes.

7. Serve with lemon wedges, mushy peas and tartare sauce.