Ever craved that perfect fish and chips experience without the guilt of deep frying? Enter your new weeknight hero: Air Fryer Fish and Chips. This reinvented classic delivers that satisfying crunch and tender flaky fish you’re after, but with a fraction of the oil and none of the greasy aftermath.
It’s the answer to that persistent question we all face – how to enjoy comfort food without compromising on health or flavor. Trust me, once you try this method, you might never go back to the traditional deep-fried version.
Why This Recipe is Awesome
Air Fryer Fish and Chips isn’t just a healthier alternative – it’s a genuine culinary revelation. The air fryer creates that perfect golden crust on the fish while keeping the inside moist and flaky. Meanwhile, the potatoes crisp up beautifully without soaking up excessive oil. What makes this version truly exceptional is the clean-up factor. No more dealing with vats of hot oil or that lingering fried smell in your home for days.
Plus, you’re cutting calories without sacrificing flavor – the air fryer circulates hot air so efficiently that you get that authentic fish and chips experience with up to 80% less oil than traditional methods. The batter still bubbles and crisps up wonderfully, creating that distinctive textural contrast against the tender fish. It’s British pub food made accessible for a Tuesday night dinner, without the fuss or the guilt.
Equipment needed: Air fryer, mixing bowls, knife, cutting board, paper towels, tongs
Air Fryer Fish and Chips
Ingredients
- 4 cod fillets about 6 oz each, patted dry
- 2 large russet potatoes scrubbed clean
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika plus extra for the chips
- 1 teaspoon salt plus extra for seasoning
- ½ teaspoon black pepper
- 1 cup cold sparkling water helps create a lighter batter
- 2 tablespoons olive oil or cooking spray
- Fresh lemon wedges for serving
- Malt vinegar for serving optional, for authenticity
- Fresh parsley chopped (for garnish)
- Tartar sauce for serving store-bought or homemade
Instructions
- Prepare the potatoes first. Cut the potatoes into ½-inch thick fries, trying to keep them uniform in size. Soak them in cold water for 15 minutes, then drain thoroughly and pat completely dry with paper towels (moisture is the enemy of crispness).
- Season the chips by tossing them in a bowl with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon paprika until evenly coated.
- Preheat your air fryer to 380°F (195°C) for 3 minutes. This ensures even cooking from the start.
- Cook the chips first by arranging them in a single layer in your air fryer basket (work in batches if needed). Cook for 12-15 minutes, shaking the basket halfway through, until golden and crispy. Transfer to a plate and keep warm.
- Prepare the fish batter while the chips cook by whisking together flour, baking powder, garlic powder, paprika, salt, and pepper in a medium bowl. Gradually add the cold sparkling water, whisking until smooth. The batter should be thick enough to coat the fish but still drip off slowly.
- Pat the fish fillets completely dry with paper towels, then season lightly with salt and pepper on both sides.
- Dip each fillet into the batter, letting excess drip off, then place in the air fryer basket that has been lightly sprayed with cooking spray. Avoid overcrowding – cook in batches if necessary.
- Spray or brush the coated fish lightly with oil to help achieve that golden color.
- Cook the fish at 380°F (195°C) for 10-12 minutes until the coating is crispy and golden and the fish flakes easily with a fork. No need to flip!
- Serve immediately with the chips, lemon wedges, malt vinegar if desired, and tartar sauce. Garnish with chopped parsley for a pop of color.
Notes
- For extra crispy chips, you can pre-cook them for 8 minutes, remove and let cool slightly, then return for final cooking. This double-cooking method creates an extra crispy exterior.
- The colder your batter ingredients, the crispier your coating will be. Some chefs even chill the flour!
- Don’t crowd the air fryer basket – air needs to circulate freely around the food for proper crisping.
- If using frozen fish, thaw completely and pat very dry before battering.
- This recipe works with other white fish like haddock, pollock, or tilapia if cod is unavailable.
- For a make-ahead option, you can prepare the batter up to an hour in advance but keep it refrigerated.
Calories & Nutritional Info
- Calories per serving: Approximately 320-350 calories
- Protein: 28g (mainly from the fish)
- Carbohydrates: 38g
- Fat: 8g (significantly lower than traditional deep-fried versions)
- Sodium: 650mg
- Contains allergens: Fish, wheat (gluten)
- Dietary suitability: Can be made gluten-free by substituting all-purpose flour with gluten-free flour blend
Common Mistakes to Avoid
- Not drying ingredients properly. Excess moisture prevents crispness – always thoroughly pat both fish and potatoes dry.
- Overcrowding the air fryer. This traps steam and results in soggy rather than crispy food. Work in batches for better results.
- Using thick fish fillets. Pieces thicker than 1 inch may cook unevenly in an air fryer – choose uniform, medium-thickness fillets.
- Making batter too thin. It should coat the fish completely but not be runny. If too thin, add a bit more flour.
- Skipping the preheating step. This helps achieve that initial crisp that prevents sogginess.
Alternatives & Substitutions
- Fish options: Swap cod for haddock, pollock, halibut, or even salmon for a different flavor profile.
- Gluten-free version: Use gluten-free flour blend instead of all-purpose flour.
- Low-carb alternative: Replace the flour batter with a coating of almond flour, parmesan, and spices.
- Potato alternatives: Try sweet potatoes for a different flavor, or use zucchini or jicama for lower-carb “chips.”
- No sparkling water? Use cold beer for a traditional flavor or plain cold water with an extra ¼ teaspoon baking powder.
- Seasoning variations: Add Old Bay seasoning, cajun spices, or lemon pepper to the batter for different flavor profiles.
FAQs
Can I use frozen fish fillets for this recipe?
Yes, but ensure they’re completely thawed and patted very dry before battering. Excess moisture will make your coating soggy rather than crispy.
Why is my fish not getting crispy in the air fryer?
This usually happens when the batter is too wet or the air fryer is overcrowded. Make sure your batter is thick enough to coat but not drip excessively, and cook in batches if necessary.
Can I prepare the components ahead of time?
You can cut and soak the potatoes in advance, but for best results, the fish should be battered just before cooking. The batter can be made up to an hour ahead and refrigerated.
What’s the best way to reheat leftovers?
Reheat in the air fryer at 350°F for 3-4 minutes. Microwaving will make both the fish and chips soggy, while the air fryer helps restore some crispness.
How do I know when the fish is done cooking?
The coating should be golden brown, and the fish should flake easily with a fork. If you’re uncertain, the internal temperature should reach 145°F (63°C).
Can I make this recipe without an air fryer?
Yes! Bake on a wire rack over a baking sheet at 425°F. The chips will take about 25-30 minutes and the fish about 15-20 minutes, though results won’t be quite as crispy.
Final Thoughts
Air Fryer Fish and Chips proves that comfort food classics can be reinvented without losing their soul. This recipe brings the beloved British staple into your kitchen in a way that’s both accessible and sensible for everyday cooking. The joy of biting into that perfect combination of crispy coating and tender fish, alongside those golden chips, is one of life’s simple pleasures – now available without the deep-fryer guilt. Give it a try, and I’m confident it will earn a spot in your regular dinner rotation.
