Air Fryer Fish and Chips
This lighter take on the pub classic gives you crispy battered fish and golden chips with a fraction of the oil. The air fryer crisps a crunchy coating around tender flaky cod while the chips turn golden alongside. Serve with lemon and tartar sauce for the full experience.
- ⏱ 40 min
- 📊 medium
- 🍽 Family
Ingredients
- 4 cod fillets
- 150 g breadcrumbs
- for dredging flour and egg
- 4 large potatoes
- as needed oil spray
Instructions
- Cut the potatoes into thick chips, soak in cold water 20 minutes, then drain and dry thoroughly.
- Toss the chips with a little oil and air fry at 190C (375F) for 18 to 20 minutes, shaking twice, then keep warm.
- Pat the cod dry and set up three bowls: flour, beaten egg, and seasoned breadcrumbs.
- Dredge each fillet in flour, then egg, then press firmly into the breadcrumbs to coat fully.
- Spray the coated fish with oil and air fry at 200C (400F) for 10 to 12 minutes until golden and crisp.
- Check that the fish flakes easily with a fork, which means it is cooked through.
- Serve the fish and chips together with lemon wedges and tartar sauce.
💡 Chef's tip
Soak the cut potatoes in cold water for twenty minutes and dry them well before air frying, which rinses off surface starch for crispier chips.
Coating the fish in a layer of seasoned breadcrumbs rather than wet batter is what lets the air fryer crisp it properly, since wet batter stays gummy without deep frying.
Nutrition (per serving)
- Calories: 480 kcal
- Protein: 34 g
- Carbs: 56 g
- Fat: 12 g
