Fish & Chips with Tartar Sauce and Mushy Peas

Craving a proper British classic made lighter at home?

This Air Fryer Fish & Chips delivers everything you love about the original. Crispy, golden fish. Perfectly cooked chips. And the essential sides. Made using the Haden Air Fryer and a Haden saucepan, it’s a modern take on a timeless favourite. Less oil. Less effort. Full flavour.

Ingredients

• 2–3 white fish fillets (cod or haddock, approx. 150g each)

• ½ cup all-purpose flour

• 2 eggs, beaten

• 1 cup breadcrumbs

• 3 medium potatoes, cut into fries

• 1 cup frozen peas

• Salt and black pepper, to taste

For the tartar sauce

• 3 tbsp mayonnaise

• 1 small dill pickle, finely chopped

• 1 tsp capers, chopped

• 1 tsp Dijon mustard

• Juice of ½ lemon

You’ll also need

• Haden 9.5L Air Fryer

• Haden ribbed saucepan

Instructions

Prepare the fries
Peel and cut the potatoes into thin fries. Toss with a drizzle of oil, salt, and black pepper.

Coat the fish
Pat the fish dry and season with salt and pepper. Dredge each fillet in flour, dip into beaten egg, then coat evenly with breadcrumbs.

Air fry the fish and chips
Place the fish fillets and fries into the Haden Air Fryer basket. Cook at 200°C for 15 minutes, shaking the fries halfway through, until they are golden and crisp.

Make the mushy peas
Boil the peas in a Haden saucepan for 5 minutes until soft. Drain and mash with a fork or blend for a smoother texture. Season to taste.

Prepare the tartar sauce
Mix the mayonnaise, chopped pickle, capers, Dijon mustard, and lemon juice in a small bowl. Adjust seasoning if needed.

Serve
Plate the crispy fish and chips, add mushy peas on the side, and serve with the tartar sauce.