Recipe: Air Fryer Fish Sticks with Mashed Potatoes and Spicy Soy Mayonnaise

INGREDIENTS

500 g halibut

500 g potatoes

1 spring onion 

½ tsp chili flakes

1 tsp soy sauce 

Juice and zest of 1/2 Lime 

2 egg yolk

1 tbsp yellow mustard 

150 ml vegetable oil

60 g butter

250 g peas

100 ml chicken stock

2 tbsp sesame oil 

100 g flour

100 g panko bread crumbs

3 eggs

2 tbsp white sesame

2 tbsp black sesame

Salt

Pepper

Spring onion for serving

For the remoulade, finely slice the spring onions. Whisk yolks and mustard until frothy (with a hand blender). Slowly add oil while continuously blending, until the remoulade starts to thicken and becomes creamy. Depending on the size of the egg yolks you might need more vegetable oil. Stir in sliced spring onion, half of the sesame oil, chili flakes, soy sauce, and lime juice and zest. Season with salt and pepper.

Peel potatoes, cut in pieces and bring to a boil in salted water on Induction Hob level 9, then let simmer until tender on level 6 for approx. 15 – 20 minutes. Drain water, then add peas, butter, and chicken stock. Mash until creamy and season with the remaining sesame oil, salt, and pepper.

Cut heilbutt into equal-sized pieces, approx. 3 cm/1.24 in. wide and salt to taste. Mix flour and sesame seeds in a deep plate. Add flour and eggs to two other separate deep plates. Lightly beat eggs. Dip fish on both sides into flour first, then eggs, then panko sesame mix, coating thoroughly.

Place breaded fish fingers on the Air Fry & Grill Tray, place in the oven without preheating on shelf level 2 and air fry for 12 - 15 minutes at 200°C, until golden brown.

Serve with the mash and the spicy soy mayonnaise. Enjoy!