Cod Bites and Crispy Smashed Potato ‘Fish and Chips’ Salad

Boil the potatoes until soft then smash flat and drizzle with the olive oil and season with salt and pepper. Spread in an even layer in your air fryer and cook for 10-15 minutes until brown and crispy.

 

Cook your fish as instructed on the pack.

 

Boil the peas for 4 minutes until soft then drain and crush them with a masher or fork.  Mix through the chopped mint and knob of butter.

 

To make the dressing whisk or shake the lemon juice, yogurt, tartare sauce and olive oil until smooth.

 

Divide the Florette salad leaves between two plates then top with the cod bites, crispy smashed potatoes, minty peas and a drizzle of tartare dressing.  Serve with extra lemon wedges and a sprig of mint for a fresh take on the classic fish and chips!