Katie puts a fast and easy spin on this classic summertime meal by crisping her cod and french fries in an air fryer instead of untidy oil!
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Air Fryer Summer Season Fish Fry
RECIPE COURTESY OF KATIE LEE BIEGEL
Overall: 30 min
Active: 30 min
Yield: 4 to 6 portions
Fish and Fries:
1 pound skinless cod fillets
Kosher salt and freshly broken black pepper
1 cup all-purpose flour
2 big eggs, lightly beaten
2 cups panko breadcrumbs
1 teaspoon paprika
1/2 teaspoon garlic powder
10 ounces frozen French french fries
3/4 cup mayo
1 tablespoon carefully sliced dill
1 tablespoon carefully chopped cornichons
1 tablespoon white wine vinegar
2 teaspoons sliced capers (rinsed and drained pipes).
1 teaspoon Dijon mustard.
Kosher salt and freshly broken black pepper.
Unique devices: a 6-quart air fryer.
For the fish and fries: Cut the cod into strips 1 inch wide by 2 inches long. Season with 1/2 teaspoon salt and some pepper. Establish a breading station with 3 broad shallow bowls or baking dishes, one with the flour, one with the eggs whisked with a splash of water and one with the panko. Whisk the paprika, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper into the flour.
Working in little batches, toss the fish in the flour, then dip into the egg and, lastly, coat with the panko. Organize in a single layer in the basket of a 6-quart air fryer as they're done. Prepare in the air fryer at 350 degrees F for 10 minutes, turning the fish halfway through, till the fish is golden brown and crispy. Transfer to a meal and spray with salt.
Include the french fries to the air fryer and cook till golden brown and crispy, about 10 minutes. Throughout the eleventh hour of cooking, include the fish on top of the french fries to reheat.
For the tartar sauce: While the fish is cooking, blend the mayo, dill, cornichons, vinegar, capers, mustard and some salt and pepper in a small bowl.
Serve the fish and fries immediately with the tartar sauce.
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Katie Lee Biegel's Air Fryer Summertime Fish Fry|The Kitchen area|Food Network.