Recipe

Air-fried fish with green beans

Here flaky fish and crunchy beans can be on the table in under 30 minutes

Aug 03, 2022 2:00pm
  • 25 mins cooking
  • Serves 2
    • Print
    Print

Ingredients

  • 750 grams fresh green beans, trimmed
  • 1 teaspoon packed brown sugar
  • 1/2 teaspoon dried chilli flakes (optional)
  • 1/8 teaspoon sea salt, plus 1/4 teaspoon extra
  • 1/4 cup flour
  • 1 egg, lightly beaten
  • 1/3 cup panko breadcrumbs
  • 2 170 gram firm white fish fillets
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoon mayonnaise
  • 1 1/2 teaspoon finely chopped fresh dill
  • 1/2 teaspoon apple cider vinegar
  • 1/8 teaspoon white sugar
  • lemon wedges, to serve
  • Cooking spray

Method

  • 1
    Preheat an air fryer to 200°C.
  • 2
    Put green beans in a bowl and coat with cooking spray. Sprinkle with brown sugar, chilli flakes (if using), and 1/8 tsp salt. Transfer
    to fryer basket and cook for 12 minutes or until well browned and tender. Transfer to a bowl and cover to keep warm.
  • 3
    Put flour in a shallow dish. Put egg in another shallow dish and breadcrumbs in a third dish. Dredge fish in flour to coat, shaking off any excess. Dip in egg, then dredge in breadcrumbs, coating evenly.
  • 4
    Arrange fish in fryer basket and coat with cooking spray. Cook for 8 minutes or until browned and cooked through. Sprinkle evenly with black pepper and remaining ¼ tsp salt.
  • 5
    For sauce, whisk together mayonnaise, dill, vinegar, and white sugar in a small bowl. Serve with fish, green beans and lemon wedges.

The Latest from New Zealand Woman's Weekly Food

CONTENT SUPPORTED BY
© Copyright 2023 Are Media Pty LimitedAll Rights Reserved
All products are independently selected, tested or recommended by our team of experts. If you buy something, we may earn an affiliate commission.
Are Media and its brands may have generated text partially using generative AI. Upon generating draft language, our editors review, edit, and revise it to their own liking. We take ultimate responsibility for the content of our publications