I’ve always had a soft spot for classic comfort foods, and fish and chips is at the top of that list. The crispy golden coating, the flaky tender fish, and those perfectly seasoned fries on the side—what’s not to love? But as much as I enjoy it, I don’t always love the heaviness that comes with deep frying. That’s where my air fryer steps in and saves the day.
With this air fryer version, I get to enjoy all the crunch and flavor without the excess oil. It’s faster, lighter, and honestly just as satisfying as the traditional version. The best part? I can whip it up on a weeknight and still feel like I’m treating myself to a restaurant-quality meal without leaving home.
What You Need To Make This Recipe
White fish fillets: The star of the dish, white fish like cod, haddock, or tilapia works beautifully. These fish varieties are mild, tender, and flaky, making them perfect for achieving that classic fish-and-chips texture when cooked in the air fryer.
Potatoes: Russet potatoes are my go-to for homemade fries. They’re starchy enough to get crispy on the outside while staying fluffy on the inside, which is exactly what we want in a good chip.
Flour: A light dusting of all-purpose flour helps the batter stick to the fish and adds a bit of crispiness to the coating.
Eggs: Beaten eggs act as the glue that holds everything together. They help the breadcrumbs adhere to the fish fillets so you get that gorgeous crunchy finish.
Breadcrumbs (panko): I love using panko breadcrumbs because they’re coarser and airier than regular breadcrumbs, which means they deliver extra crunch once crisped up in the air fryer.
Seasonings: A mix of salt, pepper, garlic powder, and paprika brings the flavor to life. The paprika adds a subtle smokiness and color, while the garlic powder gives the coating an extra savory kick.
Oil spray: A light mist of cooking spray ensures the coating crisps up evenly without needing to deep fry. It gives that golden-brown finish we all expect from fish and chips.
Ingredients List
- 1 ½ pounds white fish fillets (cod, haddock, or tilapia)
- 2 large russet potatoes
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Cooking spray
How to Make Air Fryer Fish and Chips
Step 1: Prepare the potatoes
Peel (if you like) and slice the russet potatoes into thin fries. Soak them in cold water for at least 20 minutes to remove excess starch, which helps them crisp up better in the air fryer. Drain and pat them dry completely before seasoning.
Step 2: Season the fries
Toss the potato slices with a small amount of oil spray, salt, and pepper. Spread them out in the air fryer basket in a single layer so they cook evenly. Cook at 375°F (190°C) for about 15–20 minutes, shaking halfway through until golden and crispy.
Step 3: Prep the fish coating
Set up a dredging station with three bowls—one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper. This will help streamline the coating process.
Step 4: Coat the fish
Pat the fish fillets dry with paper towels. Dredge each piece in flour, dip into the eggs, and then coat with the seasoned breadcrumb mixture. Press the coating gently so it sticks well.
Step 5: Air fry the fish
Arrange the coated fish fillets in the air fryer basket in a single layer. Spray lightly with cooking spray. Cook at 400°F (200°C) for 10–12 minutes, flipping halfway through, until the fish is golden brown and flakes easily with a fork.
Step 6: Serve it all together
Plate the crispy fish alongside the golden fries. Add a wedge of lemon, a sprinkle of fresh parsley if you’d like, and serve with tartar sauce or ketchup.
Tips for Making this Recipe
- Patting the fish dry before coating is key to helping the breadcrumbs stick properly.
- Don’t overcrowd the air fryer basket—this ensures maximum crispiness. Cook in batches if needed.
- Soaking the potatoes in water is worth the extra time. It makes all the difference for fries that are crisp on the outside and soft inside.
- If you want extra flavor, try adding a little grated Parmesan to the breadcrumb mixture.
- Preheating the air fryer gives better results, especially for the fries.
- Serve immediately for the best texture—the coating stays crunchiest when eaten fresh.
FAQs
Can I use frozen fish for this recipe?
Yes! Just make sure to thaw it completely and pat it dry before coating and cooking.
What’s the best type of fish for air fryer fish and chips?
Cod and haddock are traditional, but tilapia or pollock also work well because of their mild flavor and flaky texture.
Do I need to peel the potatoes for the fries?
Not at all—leaving the skins on adds extra texture and flavor. Just scrub them well before slicing.
How do I reheat leftovers?
Pop the fish and fries back into the air fryer for a few minutes at 350°F (175°C) to re-crisp without drying out.
Can I make this gluten-free?
Absolutely—just swap the flour and breadcrumbs for gluten-free alternatives.