Air-Fryer Fish and Fries

The classic British fish and chips relies on a deep fryer and a wet batter — neither of which the home cook particularly wants to deal with on a Wednesday. The air-fryer version skips the batter entirely and goes with a dry crumb crust made from crushed cornflakes and seasoned flour. The cornflakes are the trick: they give a thicker, crackier exterior than panko, with enough internal texture to mimic the shatter of beer batter.

The fries are the same recipe as the Maris Piper chips published earlier in this collection — chunky, soaked in cold water, dried, oiled, then cooked in two stages (low for tenderness, high for crisp). The fish and fries cook in series, not in parallel: fries first (they take longer), set aside under foil to keep warm, then fish cooks for the last 9 minutes. Both arrive on the plate at the same time.

The photo shows the British pub plating: two steel-and-paper-lined baskets, one with golden-bronze fish portions and chunky chips, a quartered lemon wedge, a small bowl of tartar sauce, glass of pale ale just out of frame. This isn't sophisticated. It's not trying to be. It's Friday night, a glass of something cold, and dinner that justifies eating with your hands.