REHEAT FRIED FISH IN AIR FRYER - RECIPE THIS
Reheat Fried Fish. Let me show you how to reheat fried fish in the air fryer. Your fish will not break, it will not be dry and best of all it will taste delicious. This reheat guide works with fried fish fillets, fish sticks or battered fish.
Provided by RecipeThis.com
Categories Main Course Side Dish
Total Time 7 minutes
Prep Time 1 minutes
Cook Time 6 minutes
Yield 2
Number Of Ingredients 2
Steps:
- Place your leftover fish fillets into the air fryer basket. Spray with extra virgin olive oil. Air fry for 4 minutes at 160c/320f.
- Turn and cook for a further 2 minutes at a temperature of 180c/360f.
- When it beeps check to make sure it is piping hot in the middle before serving.
Nutrition Facts : ServingSize 139 g, Calories 264 kcal, CarbohydrateContent 20.5 g, ProteinContent 18.8 g, FatContent 11.5 g, SodiumContent 800 mg, FiberContent 1.3 g
TOFISH AND CHIPS | VEGAN TOFU FISH RECIPE | THE TOFOO COOKB…
Sticking to a vegan diet doesn't have to mean giving up your favourite meals. With this recipe from The Tofoo Cookbook, you can create crispy, plant-based fish and chips at home.
Provided by The Tofoo Co.
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield Serves 4
Number Of Ingredients 1
Steps:
Preheat the oven to 200°C/180°C fan/400° F/gas mark 6.
Bring a large pan of lightly salted water to the boil and cook the potato chips for 5 minutes. Drain the potatoes and dry really well with kitchen paper. Toss in 4 tablespoons of olive oil. Spread out over a non-stick baking tray and cook in the oven for 30 minutes, turning halfway through cooking.
Meanwhile, cook the peas in a pan of boiling water for 5 minutes, drain well and tip into a food processor with the creme fraiche. Blitz until well combined. Alternatively, mash them together with a fork. Return to the pan and set aside.
Pat the Tofoo once more with kitchen paper until very dry. Dust with the seasoned plain flour. Mix together the self-raising flour and seaweed, if using, then slowly whisk in the ale. Whisk until the batter is smooth and creamy.
Heat about 8cm of oil in a saucepan pan to 180°C. (If you do not have a thermometer, add a square of bread to the oil, if it sizzles the oil is ready ) Take a piece of Tofoo and dip it in the batter to coat evenly, then carefully lower into the hot oil and cook for 2-3 minutes until golden and crispy. Repeat with the remaining three pieces.
Gently reheat the peas.
Serve the battered Tofish with chips and a spoonful of peas, and don’t forget the lemon wedge for a squeeze of sharpness.
Why not try:
Cutting the Tofoo into fingers to make crispy goujons.
Adding fresh mint to the peas.
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