Air Fryer Fish and Chips
Ingredients
- 1 1/2 lbs cod fillets cut into 4–5 oz portions
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil spray
- 3 medium russet potatoes cut into 1/2-inch sticks
- 1 tablespoon olive oil
- 1/2 teaspoon salt for chips
- 1/4 teaspoon black pepper for chips
- 1/2 teaspoon paprika for chips optional
- Malt vinegar for serving
- Lemon wedges for serving
- Tartar sauce for serving
Instructions
- Cut potatoes into sticks and soak in cold water for at least 10 minutes. Drain and pat completely dry. Toss with olive oil, salt, pepper, and paprika if using.
- Set air fryer to 380°F. Cook potatoes in a single layer for 18–20 minutes, shaking the basket every 6 minutes, until golden and crispy. Set aside.
- Set up three shallow bowls: one with flour, one with beaten eggs, one with panko mixed with garlic powder, smoked paprika, onion powder, salt, and pepper. Pat fish fillets completely dry with paper towels.
- Dredge each fillet in flour, shake off excess, dip in egg, then press firmly into the panko mixture. Set breaded fillets aside on a plate.
- Raise air fryer to 400°F. Spray basket lightly with olive oil spray. Place fish in basket without overlapping and spray tops lightly with olive oil spray. Cook for 10–12 minutes, flipping carefully at the halfway point, until coating is deep golden and fish flakes easily.
- Return chips to air fryer at 380°F for 2–3 minutes to reheat and re-crisp. Serve fish and chips together with lemon wedges, malt vinegar, and tartar sauce.
Notes
Always pat your fish completely dry before breading — moisture is the enemy of a crispy coating in the air fryer.