You’ll Need
Main
3 large fish fingers
180g frozen thick-cut chips
1 soft white bread roll or bap
75ml chip shop curry sauce (prepared)
To Finish
10g butter
Pinch of salt
Optional but Dangerous
Mushy peas
Grated mature cheddar
Pickled onions
Extra curry sauce for dipping
Salt and vinegar
Method
Preheat your air fryer to 200°C.
Place the frozen chips into the basket and cook for 18–20 minutes, shaking every 5–6 minutes until crisp and golden.
Add the fish fingers during the final 10–12 minutes, turning them halfway through, until crisp and cooked through.
Warm the curry sauce according to the packet instructions.
Lightly butter the bread roll.
Fill the roll with the hot fish fingers.
Spoon over a little warm curry sauce.
Serve the crispy chips alongside with the remaining curry sauce for dipping or pouring over.
Finish with salt and vinegar if using, and serve immediately.