Air Fryer Fish And Chips

Learn how to make fish and chips from scratch in the air fryer. It’s quick to make, healthier than takeout, and the fish is light and crunchy on the outside while being soft in the middle.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 283kcal

Author Arman Liew

Equipment

Air Fryer

Ingredients

Chips

2 small russet potatoes about half a pound
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Fish

1 pound haddock or cod
1 large egg
2 tablespoons cold water
2/3 cup panko breadcrumbs
1 tablespoon Parmesan cheese
1/3 cup all-purpose flour
1/4 teaspoon salt

Instructions

Preheat the air fryer to 400°F.
Slice the potatoes lengthwise into ½-inch thick slices. Add them to a large bowl, along with the oil, salt, and pepper, and mix well.
Place the seasoned potatoes in a greased basket and air fry for 15 minutes, shaking several times. Once cooked, remove from the air fryer and keep in a single layer.
While the chips cook, prep the fish. Add the egg and cold water to a bowl and whisk thoroughly. Add the flour to a second bowl, and the breadcrumbs, parmesan cheese, and salt to a third.
If using larger fish fillets, slice into 4-ounce pieces, around 3 inches wide and one inch thick. Pat dry and dip in the egg wash, followed by the flour, then the breadcrumb mixture. Shake off any excess. Repeat the process until all the fish is breaded.
Place the breaded fish in the greased basket and cook for 4 minutes, flip, and cook for another 4 minutes. Check the internal temperature. If it isn’t 140°F, continue air frying in 30-second increments until it reaches that.
Add the chips back to the basket and air fry for another 2-3 minutes, until they crisp up again.
Remove from the basket and serve with fresh lemon slices and tartar sauce.

Notes

Leftovers: Keep in the fridge, covered, for up to 3 days.

Nutrition