To celebrate National Fish & Chip Day on June 6, Philips, the inventor of the airfryer , has shared hacks for masterminding the dish at home. Airfryer Chef Martin Senders has revealed his ultimate advice alongside his best recipes. He said: “The beauty of fish and chips is that anyone can recreate the classic, no matter their cooking expertise.
Whether you’re after a quick, easy meal or want to make it from scratch, an airfryer creates delicious results with both frozen and fresh ingredients.” When getting fish and chips from the chippy, there’s little worse than discovering it’s gone cold by the time you get home. But an Airfryer offers the secret to restoring it to its piping hot and golden crispiness.
To reheat, let your fish sit at room temperature for about 10 minutes. Lightly brush both the fish and chips with a bit of oil and pop them into the Airfryer and cook at 180 degrees for around 4-5 minutes, ensuring the fish is heated all the way through. Most importantly, remember not to add your salt and vinegar at the shop, wait until you're at home to avoid any sogginess.
When making fish and chips from scratch consistency is key to perfecting both parts of the dish. For the fish, select fillets of similar thickness to avoid undercooking or overcooking. Uniformly cut the potatoes to ensure they are the same length, thickness and shape.
This helps achieve that perfect texture: fluffy on the inside, and crispy on the outside. Chips are all about texture, so to avoi.