Craving that classic British pub favorite but don’t want to deal with deep-frying? Say hello to this incredible Air Fryer Fish and Chips recipe! It’s a game-changer that delivers all the crispy, golden goodness you love, with a fraction of the oil and none of the mess. Perfect for busy weeknights or when you’re in the mood for a healthier twist on comfort food!
Why You’ll Love This Recipe
- Healthier Option: Get that deep-fried taste and texture with minimal oil.
- Quick and Easy: No need to heat up a big pot of oil – your air fryer does all the work!
- Crispy Perfection: Achieve that irresistible crunch on both the fish and chips.
- Customizable: Easily adjust seasoning to your taste preferences.
Ingredients
- Potatoes: The star of your chips, choose russet for that perfect crispy exterior and fluffy interior.
- Cod Fillets: The classic choice for fish and chips, but feel free to use haddock or pollock.
- Panko Breadcrumbs: These Japanese-style breadcrumbs are the secret to extra crunchiness.
- Flour: Creates the base for your breading mixture.
- Eggs: Help the breading stick to the fish.
- Seasonings: Salt, pepper, and garlic powder bring out the flavors.
- Olive Oil: Just a touch to help crisp up those chips.
- Cooking Spray: Ensures even browning on your fish.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Spicy Kick: Add cayenne pepper or paprika to your breading mixture.
- Herbed Up: Mix dried herbs like dill or parsley into the breadcrumbs.
- Sweet Potato Fries: Swap regular potatoes for sweet potatoes for a different flavor profile.
- Gluten-Free: Use gluten-free flour and breadcrumbs for a celiac-friendly version.
How to Make Air Fryer Fish and Chips
For the Chips:
- Cut potatoes into uniform sticks and soak in cold water.
- Drain, dry thoroughly, and toss with olive oil and salt.
- Air fry in batches at 325°F, then increase heat for final crispiness.
For the Fish:
- Set up a breading station with flour mixture, beaten eggs, and panko.
- Dredge fish pieces in flour, egg, then panko.
- Air fry at 375°F, flipping halfway through, until golden and cooked through.
Pro Tips for Making the Recipe
- Dry Those Potatoes: Ensuring your potato sticks are bone-dry before air frying is crucial for crispiness.
- Don’t Overcrowd: Cook in batches to allow proper air circulation.
- Even Coating: Press the panko firmly onto the fish for an even, crispy coating.
- Temperature Check: Use a meat thermometer to ensure fish reaches 145°F internally.
How to Serve
Serve your fish and chips piping hot with:
- Tartar sauce for dipping
- Lemon wedges for squeezing
- Malt vinegar for that authentic touch
- A side of mushy peas or coleslaw for a complete meal
Make Ahead and Storage
Storing Leftovers
Store fish and chips separately in airtight containers in the fridge for up to 2 days.
Freezing
Freeze cooked fish for up to 1 month. Chips are best made fresh.
Reheating
Reheat fish and chips in the air fryer at 350°F for 3-5 minutes for best results.
FAQs
Can I use frozen fish fillets?
Yes, just thaw them completely and pat dry before breading.
How can I make sure my chips are extra crispy?
Double fry them! Air fry at a lower temperature first, then finish at a higher temp for ultimate crispiness.
What’s the best oil to use in an air fryer?
Any oil with a high smoke point works well. Avocado or grapeseed oil are great choices.
Can I make this recipe without an air fryer?
Absolutely! Bake the fish and chips in a preheated oven at 425°F, turning halfway through cooking.
This Air Fryer Fish and Chips recipe is a delicious way to enjoy a classic dish with a modern, healthier twist. It’s quick, easy, and delivers that satisfying crunch we all crave. Give it a try – your taste buds (and waistline) will thank you!
Print
Air Fryer Fish and Chips Recipe
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Total Time: 44 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Air Fryer
- Cuisine: British
Description
Air Fryer Fish and Chips is a healthier twist on the classic British dish, offering crispy, golden-brown fish fillets and perfectly seasoned potato chips, all made with minimal oil in an air fryer. This recipe delivers the same satisfying crunch and flavor as the traditional deep-fried version, but with fewer calories and less mess.
Ingredients
For the Chips:
- 1 1/4 pounds russet potatoes (562g)
- 1 tablespoon olive oil
- 1 teaspoon salt
For the Fish:
- 1/3 cup all-purpose flour (40g)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 3 large eggs
- 1 1/2 cups panko bread crumbs (120g)
- 1 1/2 pounds cod filets (675g)
- Cooking spray
- Tartar sauce for serving
- Lemon wedges and malt vinegar for serving
Instructions
- Prepare the Potatoes: Cut the scrubbed potatoes into ¼-inch-thick sticks. Soak in cold water for 10 minutes, drain, rinse, and pat dry. Toss with olive oil and salt.
- Cook the Chips: Preheat the air fryer to 325°F. Cook potatoes in batches for 12 minutes, then increase temperature and cook for another 12 minutes until crispy. Season with salt and pepper.
- Prepare the Fish Coating: Mix flour, salt, pepper, and garlic powder in one dish. Beat eggs in another. Place panko in a third dish.
- Bread the Fish: Cut cod into 4-6 pieces. Dredge each piece in flour, then egg, and finally panko.
- Cook the Fish: Reduce air fryer temperature to 375°F. Cook breaded fish in batches for 6 minutes per side, spraying with cooking spray. Cook until golden brown and internal temperature reaches 145°F.
- Serve: Reheat fries if needed. Serve fish and chips with tartar sauce, lemon wedges, and malt vinegar.
Notes
- Use the oven at 180°F to keep cooked batches warm.
- Replace half the flour with cornstarch for extra crispiness.
- Ensure potatoes are thoroughly dried after soaking for best results.
- Adjust cooking time based on fish fillet thickness.
- For smaller portions, cut fillets into 12 pieces and cook for 5 minutes per side.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 160mg
