CRISPY PAPRIKA FISH (AIR FRYER RECIPE)

SERVES 1 ADULT AND 2 LITTLE ONES. PREP 5 MINS, COOKS 9-10MINS. (GF* EF) These are succulent little morsels of fish covered in a flavourful smoky coating. I’ve used basa fish here to keep the costs down, but you can use any flaky firm fish, depending on what’s available.

LEFTOVERS

Leftovers will keep in the fridge for 1 day, or you can freeze for up to 1 month. Defrost thoroughly in the fridge, then reheat in an air fryer at 200°C (400°F) for 5 minutes until piping hot throughout.

INGREDIENTS

■ 30g (1oz) Parmesan, finely shredded

■ 250g (9oz) skinless basa fish fillets (fresh or frozen and defrosted)

■ 40g (scant 1/3 cup) plain (all-purpose) flour*

■ 2 tsp smoked paprika

■ Freshly ground black pepper

METHOD

Line the base of your air-fryer basket with a small sheet of baking paper to avoid sticking.

Make the flour spice mix first by adding the flour, smoked paprika and a little black pepper to a small bowl. Finely shred the Parmesan and add this too and mix until well combined.

Then cut each fish fillet into 7–8 chunky pieces and add the fillets one at a time to the flour mixture to coat well. Set aside on a plate, then add a little water to the remaining spice mix until you reach a thick but runny batter. Approx. 75ml (1/3 cup) will be needed but just add a little splash at a time and mix until you have the right consistency. Not too thick that you don’t have enough but also not too runny that the batter will run off the fish.

Add the fish to the batter and coat well. Then place each piece in the air fryer in an even single layer, avoiding any overlapping as this will prevent them from cooking evenly. It’s best that the pieces aren’t tightly packed in, so you may need to cook in batches, depending on the size of your air fryer.

Then air-fry at 200°C (400°F) for 9–10 minutes until the outside crust looks dark and slightly crispy in parts. If your fillet of fish is thicker than 2cm (3/4in), then you may need a little longer cooking time.

Don’t have an air fryer? You can bake these in the oven at 200°C fan (220°C/425°F/Gas 7), spread out on a lined baking tray for 10–12 minutes.

I like to serve these with a little couscous and veggies, but they’re also delicious made into tacos with little mini wraps, some mayo or yogurt and lettuce.

Adults, add a little salt to your portion if you wish.