Crispy Air Fryer Fish and Chips

Crispy Air Fryer Fish and Chips

Air fryers make it possible to enjoy crispy, golden fish and chips without the deep fryer mess. With the right technique, you can get a light crunch on the outside and tender, flaky fish inside plus perfectly browned fries all with less oil.

I’ve tested this method several times with both cod and haddock, adjusting cooking times and coatings, and I’ll share the best tips I’ve learned along the way.

What Makes Air Fryer Fish and Chips Crispy

Crispness comes down to three things:

• Moisture control: Patting fish dry and soaking/drying potatoes removes excess water.
• Coating texture: Panko, cornflakes, or cornstarch blends provide crunch without heavy batter.
• Air circulation: Spacing food and shaking or flipping ensures even browning.

Ingredients & Smart Swaps

Here’s a flexible list you can adapt to your diet and pantry:

Fish

• Cod, haddock, or pollock (about 6 oz / 170 g fillets)
• Pat dry before coating

Coating

• Flour + cornstarch blend (½ cup / 65 g)
• Egg or aquafaba (3 tbsp) for binding
• Panko breadcrumbs or crushed cornflakes (1 cup / 60 g)

Seasoning

• Salt, black pepper, paprika, garlic powder, lemon zest

Chips (Fries)

• Russet or Yukon Gold potatoes (2 large, cut into ¼–½ inch sticks)
• 1–2 tsp oil spray

Swaps & Notes (Quick Table)

Step-by-Step: Crispy Air Fryer Fish

1. Preheat & Prep: Heat air fryer to 400°F (200°C). Pat fish dry.
2. Coat: Dip in flour mix → egg/aquafaba → breadcrumbs. Press gently.
3. Arrange: Place fillets in a single layer, spray lightly with oil.
4. Cook: Air fry for 12–15 minutes, flipping halfway.
5. Check: Internal temp 145°F (63°C). Fish should flake easily.

Step-by-Step: Golden Air Fryer Chips

1. Soak: Cut potatoes and soak in cold water 20–30 minutes.
2. Dry: Pat very dry with towels—this prevents sogginess.
3. Season: Toss with 1 tsp oil spray, salt, paprika.
4. Cook: Air fry at 380°F (193°C) for 10 minutes, shake basket.
5. Finish: Increase to 400°F (200°C) for another 10–12 minutes until crisp.

Pro Tips

• Don’t overcrowd: Cook in batches for the crispiest results.
• Spray lightly: Too much oil spray can soften the coating.
• Use thick fillets: Thin pieces may dry out before crisping.
• Rest fish for 2 minutes: Helps the coating set and stay crunchy.

Variations

• Cornflake crunch: Extra crispy, gluten-free.
• Lemon-pepper: Add zest + pepper to the coating.
• Cajun style: Paprika, cayenne, and thyme in the breadcrumb mix.
• Low-oil option: Skip the coating and season fish directly, still golden.

Sauces & Sides

Pair with:

• Classic tartar sauce (or vegan mayo tartar)
• Fresh lemon wedges
• Mushy peas or simple coleslaw
• A sprinkle of malt vinegar (non-alcoholic versions available)

Troubleshooting

• Soggy coating: Fish wasn’t dried well or too much spray.
• Dry fish: Overcooked; check at 10 minutes and adjust.
• Pale chips: Increase heat for final 5 minutes and shake basket.
• Coating falls off: Make sure to press breadcrumbs firmly and use binder.

Storage & Reheating

• Fridge: Store leftovers in an airtight container up to 2 days.
• Freezer: Fish can be frozen (uncooked, coated) for up to 2 months.
• Reheat: Air fry at 375°F (190°C) for 5–7 minutes until crisp again. Avoid microwaving—it softens the crust.

FAQs

Q1: Can I use frozen fish?
Yes, thaw first and pat dry. Otherwise, the coating won’t stick.

Q2: Do I need to preheat the air fryer?
Yes—preheating ensures instant crisping and prevents sticking.

Q3: What’s the best fish for air fryer fish and chips?
Cod and haddock are traditional. Pollock and tilapia also work.

Q4: How do I stop chips from sticking?
Dry thoroughly, use minimal oil spray, and shake halfway through.

Nutrition (Approx. per serving: 1 fish fillet + 1 cup chips)

Calories: 410
Protein: 32 g
Carbs: 42 g
Fat: 12 g