Homemade Fish & Chips

Ingredients/Instructions

• 2 pieces of fresh haddock
  
  For the crust

• 1 thick slice of crusty bread (ideally not fresh)

• Handful of parsley

• 1-2 tbsp of olive oil

• Salt & pepper to season
  
  Blitz in a small blender.
  
  For the mayo

• 1 egg

• 1 clove of garlic

• Salt & pepper

• 1/2 tsp sugar

• 1/2 tsp mustard powder

• 1 tbsp apple cider / white wine vinegar

• 170ml sunflower oil (estimate - use more or less depending on desired thickness)
  
  Add all of the ingredients into a jug. Add the sunflower oil last and gradually, while you are blitzing the rest of the ingredients with a hand blender.
  
  For the chips
  Peel & slice 600g of rooster potatoes and cut lengthways. Coat in oil, salt & pepper and pop into the air fryer for 30-40 mins at 210C, depending on how crispy you would like them.
  
  Press the crumb mixture on to the pieces of haddock & bake at 180C for 20 minutes or until cooked through.
  Serve alongside the chips & mayo with a wedge of lemon.
  
  Langoustines
  Add 1/3 of a block of butter to a small saucepan.
  Once melted, add in a minced clove of garlic, chopped handful of parsley and a sprinkle of chilli flakes to the pan.
  Add to a shallow pan of boiling water but make sure they are submerged. Boil for 2.5-3 minutes and then drain the water.
  Serve alongside your melted butter for dipping with some fresh crusty bread & enjoy!

  
  Enjoy!