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My Air Fryer Fish and Chips recipe is just the thing! Using the air fryer makes perfectly crispy, flaky fish and golden crispy potatoes without the added fat and calories from deep frying. It’s a fast and easy weeknight dinner the whole family will love.
If you are a fish and chips lover, this recipe is for you! I used fresh fish and whole potatoes to make a traditional, yet more nutritious, version of the English classic. My Air Fryer Fish and Chips recipe only takes about 20 minutes of hands-on time to make, which makes it a great meal for weeknights.
If you’re looking for more air fryer recipes, try my Air Fryer Honey Glazed Salmon, my air fryer chicken nuggets, or my Air Fryer Chicken Parmesan.
Why I Love It
- Healthier than traditional. Using the air fryer eliminates the extra fat and calories from deep frying. Plus, fish is full of healthy fats, nutrients, and protein.
- So fast and easy. It only takes 20 minutes of hands-on time to make this recipe. The rest is just cooking time. Plus, while the potatoes are cooking you can simultaneously prep the fish.
- Everyone loves it. Whether you’re serving kids or adults, this recipe goes over well with everyone. It can be served for dinner on a weeknight or as a special treat on the weekend.
Ingredients You’ll Need
The full measurements are listed further down below in my recipe card. These are just a list of the ingredients at a glance
Jump to Recipe- White fish fillet (like cod, tilapia, or sea bass)
- Panko breadcrumbs: you can use homemade breadcrumbs too if you like instead of store bought.
- Egg: used for the breading
- Gluten-free flour: or any other flour will work
- Kosher salt and Ground black pepper
- Olive oil: or avocado oil
- Russet potatoes: or use any potatoes you like.
- Fresh parsley
How To Make It
- Preheat the air fryer to 375F.
- Wash and cut the potatoes. Rinse and scrub the potatoes thoroughly to remove any dirt. Pat the excess moisture with a paper towel, then cut the potatoes into wedges and place them into a large bowl.
- Season the potatoes. Drizzle the potatoes with olive oil and then season with salt and pepper. Toss well to evenly coat all pieces.
- Cook the potatoes. Place the fries in a single layer into the bottom of your air fryer basket. Try not to stack them on top of each other, because the more separated the fries, the crispier they will be. Cook the fries at 400F for 20 minutes, tossing after 10 minutes to make sure they crisp up evenly. Once done, transfer the wedges to a platter and cover to keep warm.
- Prepare fish and dipping stations. While potatoes are cooking, set up three stations, First, in a shallow bowl beat eggs until frothy. Then place the flour into a shallow dish and panko breadcrumbs on a large plate.
- Bread the fish. First, dredge the fish fillets in the flour, shaking off any excess. Then dip the fillets into the beaten egg; allowing excess to drip off. Last, coat each fish fillet in bread crumbs, patting to help the coating adhere.
- Cook the fish. Transfer the fillets to the air fryer basket and cook at 330F for 15 minutes, turning halfway through with tongs to ensure even browning.
- Serve. Once done, transfer fish to the platter with the wedges. Garnish with freshly chopped parsley and serve with dips of choice.
My Pro Tip
Recipe Tip
- Fish fillet: You can use any white fish fillet. Popular choices are cod, tilapia, seabass, haddock, halibut, or bass.
- Panko breadcrumbs: These are a Japanese-style breadcrumb that gets really crispy. You can also use gluten-free panko breadcrumbs.
- Gluten-free flour: You can also use regular flour if preferred.
- Russet potatoes: It’s important to use a starchy potato for the right texture. Russets are starchy and affordable.
- Cook the potatoes in two batches if needed. Avoid stacking them or crowding them into the basket – they get crispiest when none of them are touching.
- Shake off excess flour thoroughly, and then excess egg thoroughly. Too much flour or egg makes them gummy instead of crispy.
Frequently Asked Questions
Traditionally, fish and chips are served with a drizzle of malt vinegar, but you could also serve them with fresh lemon juice, tartar sauce, or another favorite sauce. Air Fryer Fish and Chips also go great with side dishes such as coleslaw, glazed or mashed peas, or this Cucumber and Tomato Salad.
Fish is generally done cooking when it has reached 140-145°F. If you cook the filets as directed in the recipe, they should be golden and flaky when done. If you want to check the temperature, use a thermometer to test the largest filet.
The recipe already calls for gluten-free flour, but it also uses Panko breadcrumbs. Just make sure to buy Panko breadcrumbs that are specifically labeled gluten-free.
Store leftovers in an air-tight container in the fridge. They will last well for 2-3 days. To get them crispy again, reheat in the air-fryer until warmed through.
Recipes You May Also Like
- Healthy Potato Salad
- Thai Basil Chicken
- Oven-Fried Chicken Tenders
- Chicken Alfredo Brussels Sprouts
- Baked Garlic Butter Hasselback Potatoes
More Seafood Recipes
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! Any feedback will be greatly appreciated.
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Air Fryer Fish and Chips
Equipment
- Air Fryer
- Large bowl
Ingredients
- 1 lb white fish fillet, like cod, tilapia, or seabass
- 1 cup panko breadcrumbs
- 1 large egg
- 1/4 cup gluten-free flour
- 1 tsp kosher salt
- 1/4 tsp ground pepper
- 2 tbsp olive oil
- 2 russet potatoes
- freshly chopped parsley, to garnish
Instructions
- Preheat the air fryer to 375F.
- Rinse and scrub the potatoes thoroughly to remove any dirt. Pat the excess moisture with a paper towel.
- Cut the potatoes into wedges and place them into a large bowl. Drizzle with olive oil and then season with salt and pepper. Toss well to evenly coat all pieces.
- Place the fries in a single layer into the bottom of your air fryer basket. Try not to stack them on top of each other. Better to cook in 2 batches to ensure even cooking. The more separated the fries, the crispier they will be.
- Cook the fries at 400F for 20 minutes, tossing the fries after 10 minutes to make sure they crisp up evenly. Once done, transfer the wedges to a platter and cover to keep warm.
- Meanwhile, prepare fish, set up three dipping stations. In a shallow bowl beat eggs until frothy. Place flour into a shallow dish and panko breadcrumbs on a large plate.
- Dredge the fish fillets into the flour, shaking off any excess. Then dip the fillets into the beaten egg; allowing excess to drip off. Coat each fish fillet into the bread crumbs, patting to help the coating adhere.
- Transfer the fillets to the air fryer basket and cook at 330F for 15 minutes, turning halfway through with a tong to ensure even browning.
- Once done, transfer to the platter with the wedges. Garnish with freshly chopped parsley and serve with dips of choice.
Notes
- Fish fillet: You can use any white fish fillet. Popular choices are cod, tilapia, seabass, haddock, halibut, or bass.
- Panko breadcrumbs: These are a Japanese-style breadcrumb that gets really crispy.
- Gluten-free flour: You can also use regular flour if preferred.
- Russet potatoes: It’s important to use a starchy potato for the right texture. Russets are starchy and affordable.
- Cook the potatoes in two batches if needed. Avoid stacking them or crowding them into the basket – they get crispiest when none of them are touching.
- Shake off excess flour thoroughly, and then excess egg thoroughly. Too much flour or egg makes them gummy instead of crispy.
- Storage: Store in an air-tight container in the fridge for 2-3 days. Reheat in the air fryer until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe is good, however just some info for people who might be using an instapot to make their fish. I found the best results were the listed times at 380°. Anything less left the center coating of the filets barely touched. I have tried the recipe temp through 345-375°. Hope this helps for the instapot cookers.
This interesting recipe is ideal for a weekend evening. But I like to grill fish outside. In the future can you publish a receipt about gill outside. Because a delicious dish like this, if we serve outside, will be more fun!
Sounds like a plan!