Fish & chip loaded wedges recipe | Good Food

Units:

700g floury potatoes (such as Maris Piper)
cut into chunky wedges
1 tbsp vegetable oil
250-280g frozen breaded scampi
150g frozen peas

For the pickled red onion

½ red onion
thinly sliced
½ tbsp vinegar
(white wine, red wine or cider)
1 tsp caster sugar

For the tartar sauce

50g mayonnaise
1 gherkin
finely chopped
½ tbsp capers
drained and roughly chopped
small handful of parsley
finely chopped
½ tsp lemon juice
plus lemon wedges to serve

Method

step 1
Put the potato wedges in a bowl of cold water and leave to soak for 15 mins (see tip). Drain, rinse well then drain again. Pat dry using kitchen paper.
step 2
Tip the wedges into an ovenproof dish, drizzle over the oil and season well, then toss to combine. Heat the air fryer to 180C or the oven to 200C/180C fan/gas 6. Cook the wedges for 30 mins, turning halfway, until starting to brown.
step 3
Meanwhile, combine the pickled onion ingredients in a non-metallic bowl and set aside. Combine the tartar sauce ingredients in a separate bowl and season well.
step 4
Arrange the scampi over the wedges in the dish and cook for 10 mins more. Scatter over the peas, and cook for another 5 mins until the scampi and peas are cooked through and the wedges are crispy.
step 5
Drain the pickled onions, if needed, then spoon them over the wedges and scampi. Dollop over the tartar sauce, then serve with lemon wedges for squeezing over.