This Air Fryer Crispy Fish and Chips recipe delivers golden, crunchy fish and perfectly textured chips with a fraction of the oil of traditional frying. It’s quicker, cleaner, and satisfies takeout cravings while keeping your kitchen intact. With a few simple techniques — soaking and drying potatoes, using panko crumbs, and watching internal temps — you’ll get consistently delicious results.
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings2
Calories640 kcal
Ingredients
- 2 white fish fillets cod/haddock/pollock, ~160–180 g each
- 2 large Russet potatoes about 600 g total
- 2 tbsp olive oil 30 ml, divided
- ½ cup panko breadcrumbs approx. 50 g
- 2 tbsp all-purpose flour 20 g
- 1 large egg beaten
- 1 tsp smoked paprika divided
- 1 tsp garlic powder divided
- Salt & freshly ground black pepper to taste
- Lemon wedges and tartar sauce for serving
Instructions
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Soak chips: Cut potatoes into chips (~1–1.2 cm / 3/8–1/2 in). Soak in cold water 10–15 min; drain and pat dry.
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Preheat air fryer: Preheat to 200°C / 390°F for 3–5 minutes.
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Season chips: Toss dried chips with 1 tbsp olive oil, ½ tsp smoked paprika, ½ tsp garlic powder, and ½ tsp salt. Place in a single layer.
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Air fry chips: Cook at 200°C / 390°F for 18–22 minutes, shaking the basket every 8–10 minutes until golden and tender. Optionally finish at 205°C / 400°F for 1–2 minutes for extra crisp.
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Prep fish: While chips cook, pat fish dry. Dredge in 2 tbsp flour, dip into 1 beaten egg, then coat with ½ cup panko mixed with ¼ tsp smoked paprika and pepper. Lightly spray with oil.
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Air fry fish: Place fillets in the basket and cook at 200°C / 390°F for 10–14 minutes, flipping once at halfway. Check internal temp — target 63°C / 145°F.
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Rest & serve: Let fish rest 1 minute, plate with chips, add lemon wedges and tartar sauce. Serve immediately.
Nutritional Breakdown (Per Serving — approximate)
(Estimate for 1 serving: one panko-coated fish fillet ~170 g + 300 g cooked chips)
- Calories: ~640 kcal
- Protein: ~41 g
- Fat: ~22 g
- Carbs: ~72 g
- Net Carbs: ~68 g
Serving Ideas
- Traditional platter with lemon wedges and tartar sauce.
- Fish tacos: flake the fish, add slaw and hot sauce in warm tortillas.
- Plate with mushy peas and a wedge of lemon for an authentic British feel.
Storage & Reheating
- Fridge: Store fish and chips separately in airtight containers for up to 2 days.
- Freezer: Not recommended for freshly-cooked chips (texture suffers). Battered fish may be frozen pre-cook.
- Reheat in air fryer: Re-crisp at 180°C / 355°F for 3–5 minutes for chips, and 3–4 minutes for fish. Check fish internal temp — avoid overcooking.
