Binatone BAF-3501 Instruction Manual page 12

One Basket Fish & Chips
INGREDIENTS
• 200 grams white fish filet (tilapia, cod, pollack)
• 30 grams tortilla chips
• 1 egg
• 300 grams (red) potatoes
• 1 tablespoon vegetable oil
• 1 tablespoon lemon juice
INSTRUCTIONS
1. Preheat your air fryer to 180°C
2. Cut the fish into four equal pieces, this ensures they cook through and rub
with the lemon juice, salt, and pepper. Let the fish rest for 5 minutes
3. Using a food processor, blitz the tortilla chips into very fine pieces. in the food
processor and transfer the ground tortilla chips to a plate.
4. Whisk the egg in a bowl
5. Now, dip each fish piece into the egg one by one and roll the pieces of fish
through the ground tortilla chips so that they are completely covered
6. Clean, then cut the potatoes into thin strips
7. Soak the potato strips in water for 30 minutes
8. Drain them and pat dry, then coat them with oil
9. Insert a separator in the air fryer basket. Place the potato strips on one side
and the pieces of fish on the other
10. Set the timer to 12 minutes and fry until golden brown
Roasted Vegetables
INGREDIENTS
• 1 garlic head, halved crosswise
• Cooking spray
• 1 (110 grams) red beet, peeled and cut into 8 wedges
• 1 small yellow onion, peeled and quartered through the root
• 340 grams butternut squash, cut into 1/2-inch cubes (about 2 rounded cups)
• 1 cup cauliflower florets (110 grams)
• 1 (230 grams) package haricot verts (French green beans)
• 1 tablespoon olive oil
INSTRUCTIONS
1. Preheat the oven to 200°C. Coat the cut side of the garlic halves with cooking
spray and wrap tightly in foil
2. Line 2 large, rimmed baking sheets with parchment paper. Arrange the
foil-wrapped garlic, beets, and onion, separately, on 1 baking sheet. Arrange
the squash, cauliflower, and haricot verts, separately, on the other. Drizzle
the vegetables with the oil and toss individually to coat. Roast at 200°C until
tender and golden, 40 to 45 minutes for the garlic, beets, and onion; 15 to 20
minutes for the squash, cauliflower, and haricots verts
3. Cool completely, about 20 minutes. Store individually in zip lock plastic bags.
Refrigerate until needed
Grilled Tomatoes
INGREDIENTS
• 4 large tomatoes, halved
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 garlic clove, minced
• 1 teaspoon minced fresh basil
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• ½ teaspoon chopped fresh parsley, for garnish
• 2 tablespoons grated fresh Parmesan cheese (optional)
INSTRUCTIONS
1. Preheat your air fryer to 160˚C
2. In a large bowl, combine the olive oil, balsamic vinegar, minced garlic, basil,
salt and pepper
3. Add the halved tomatoes and mix them around to get a good covering
4. Place the covered tomato halves, cut side up in the air fryer basket
5. Slide the basket into the air fryer and cook for 25 minutes at 160˚C. If adding
the Parmesan, removed the tomatoes after 20 minutes, sprinkle with cheese,
and put bake into the air fryer for the final 5 minutes
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