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top view air fried fish with potato wedges and white dip

Air Fryer Fish and Chips

This Air Fryer Fish and Chips recipe is just the thing! The air fryer makes perfectly crispy, flaky fish and golden, crispy potatoes without the added fat and calories from deep frying.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Calories 357kcal
Author Rena


  • 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


  • 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.


  • 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. 


Calories: 357kcal | Carbohydrates: 36g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 103mg | Sodium: 773mg | Potassium: 833mg | Fiber: 3g | Sugar: 2g | Vitamin A: 68IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 3mg