Air Fryer Fish and Chips: Crispy, Easy, and No Grease Splatters
You want fish and chips. You don’t want a kitchen covered in oil, a guilt trip from deep-frying, or a sad, soggy imitation. Enter the air fryer—your cheat code for crispy, golden fish and chips without the mess.
This isn’t just “healthier.” It’s faster, smarter, and tastes like you cheated. Who needs a deep fryer when you can get crunch without the grease? Let’s make magic.
Why This Recipe Works
The air fryer gives you that perfect crunch without drowning your food in oil.
The fish stays moist inside, the coating gets stupidly crispy, and the chips? Golden, salty, and addictive. Plus, you skip the lingering smell of fried food.
It’s a win-win-win. Even better? You’ll spend less time cleaning and more time eating.
Ingredients
- For the fish: 2 white fish fillets (cod, haddock, or tilapia), 1 cup panko breadcrumbs, ½ cup flour, 1 egg, 1 tsp paprika, ½ tsp garlic powder, salt, and pepper.
- For the chips: 2 large russet potatoes, 1 tbsp olive oil, ½ tsp salt, ½ tsp black pepper.
- For serving: Lemon wedges, tartar sauce, malt vinegar (because authenticity matters).
Step-by-Step Instructions
- Prep the potatoes: Cut them into thick fries, soak in cold water for 10 minutes (trust us), then pat dry.
Toss with oil, salt, and pepper.
- Air fry the chips first: 400°F for 15 minutes, shake halfway. They won’t be done yet—this is just round one.
- Bread the fish: Dip each fillet in flour, then egg, then panko mixed with paprika, garlic powder, salt, and pepper. Press the crumbs on so they stick.
- Air fry everything together: Add the fish to the basket with the partially cooked chips. 400°F for 10–12 minutes, flipping halfway.
No overcrowding—give them space.
- Serve immediately: Squeeze lemon, dunk in tartar sauce, and pretend you’re at a British pub.
Storage Instructions
Leftovers? Store fish and chips separately in airtight containers. Reheat in the air fryer at 375°F for 3–5 minutes to revive the crunch. Microwaving is a crime—don’t do it.
Benefits of This Recipe
You get all the flavor of deep-frying with 80% less oil.
It’s faster, cleaner, and the fish won’t taste like a grease sponge. Plus, no standing over a pot of bubbling oil like a 19th-century street vendor. The air fryer does the work while you relax.
Common Mistakes to Avoid
- Skipping the soak: Dry potatoes = crispier chips.
Wet potatoes = sadness.
- Overcrowding the basket: Steam is the enemy of crunch. Cook in batches if needed.
- Using stale breadcrumbs: Fresh panko = maximum crunch. Stale crumbs = disappointment.
Alternatives
No cod?
Use salmon or even shrimp. Vegan? Swap fish for battered cauliflower or tofu.
Sweet potato fries work if you’re feeling fancy. The air fryer is forgiving—experiment.
FAQs
Can I use frozen fish?
Yes, but thaw it first. Frozen fish = soggy coating.
Pat it dry before breading.
Why are my chips not crispy?
You didn’t soak or dry them well enough. Or you overcrowded the basket. Or you ignored the shake-halfway rule.
Pick your sin.
Do I need to preheat the air fryer?
Technically no, but it helps. Just like warming up before a workout (which you also probably skip).
Can I use regular breadcrumbs?
Sure, but panko is crunchier. IMO, it’s worth the extra effort.
Final Thoughts
Air fryer fish and chips is the lazy genius’s way to a crispy, satisfying meal.
No vats of oil, no regrets, just deliciousness. Try it once, and you’ll never go back to deep-frying. Well, maybe for donuts.
But that’s another article.
