Air Fryer Fish and Chips
Fish and chips are my all-time favorite comfort meal but I find the traditional deep fried ones heavy and oily.
Ingredients
For the Fish
- 450 g cod, haddock or pollock (cut in 2 fillets)
- 1 medium egg
- ⅙ cup plain flour
- ½ cup panko breadcrumbs
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 tbsp vegetable oil or sunflower oil
For the Chips
- 500 g Yukon Gold potatoes (Maris Piper or Desiree work too)
- 1 tbsp cooking olive oil
- ⅓ tsp salt
- ⅓ tsp paprika
- ¼ tsp freshly ground black pepper
Instructions
Preparing the Fish
- Pat the fish fillets dry with paper towels to remove any excess moisture. Season them with half of the salt and pepper on both sides. If you're using frozen fish, make sure to thaw it completely before starting.
- Season the flour with the rest of the salt and pepper, and spread it out on a shallow dish.
- In a separate bowl, whisk the eggs, and place them next to the dish with flour.
- Take another shallow dish and put the breadcrumbs in it, setting it beside the bowl with eggs.
- Dredge each fish fillet in the flour, shaking off the excess. Dip it into the egg, then coat it evenly in the breadcrumb mixture.
- Lightly coat the fish with cooking spray or pastry brush to achieve a crispier finish. Avoid using spray oil directly in the air fryer basket, as it can damage the non-stick coating.
- Set the air fryer to 400°F (200°C). Place the breaded fish fillets in the basket in a single layer.
- Cook for 12-15 minutes, flipping halfway through. The fish should be golden and crispy, and the inside should flake easily with a fork.
Preparing the Chips
- Prepare the chips while the fish fillets are cooking.
- Wash and peel the potatoes if you prefer skinless fries. Slice them into even strips, about ¼ inch thick, so they cook evenly.
- Transfer them in a pot filled with cold water and place on medium heat.
- Bring the pot in a boil and let the potatoes gently cook for 3-4 minutes. This will help to remove excess starch and get crispier in the air fryer.
- Drain and pat the potatoes dry with a clean kitchen towel. Toss them in a bowl with olive oil, paprika, salt, and pepper.
- Once the fish fillets are cooked, transfer them to a baking dish and keep them warm in a preheated oven set to 85°C (185°F).
- Set the air fryer to 383°F (195°C). Place the potatoes in the air fryer basket in a single layer, working in batches if needed.
- Cook for 15–20 minutes, shaking the basket halfway through, until the fries are golden and crispy.
- Serve your fish and chips with your favorite dip and few lemon slices while still warm.
Notes
- For the crispiest potatoes, make sure they are in a single layer in the air fryer basket.
- Same goes with the fish fillets. Don’t overcrowd the basket, cook in batches to allow the hot air to circulate properly.
- Shaking the basket halfway through cooking helps the potatoes cook evenly and get crispy on all sides.
- Par boiling potatoes for 3-4 minutes will help to remove excess starch and get crispier in the air fryer.
- Avoid using spray oil directly in the air fryer basket, as it can damage the non-stick coating.
- Thickness of the fish and fries may vary, so keep an eye on them to avoid overcooking.
- Serve immediately, fish and chips are best enjoyed fresh and hot.