Crispy Air Fryer Fish and Chips

A lighter take on the British classic that skips the deep-fat fryer without skimping on crunch. Crisp panko-coated cod and chunky homemade chips cook side by side in the air fryer, so you get a satisfying chip-shop supper with a fraction of the oil and mess.

Fish and chips without the deep-fat fryer, the queue or the greasy paper. The air fryer crisps a panko coating to a proper golden crunch while chunky chips cook alongside, so supper for two lands on the table in about 40 minutes. Use sustainable cod or haddock, and serve with plenty of malt vinegar and mushy peas.

Ingredients

• 2 x 150g skinless cod or haddock fillets — thick, from the loin end
• 500g floury potatoes — Maris Piper or King Edward
• 1.5 tbsp sunflower or vegetable oil
• 40g plain flour
• 1 medium egg — beaten
• 80g panko breadcrumbs
• 0.5 tsp smoked paprika — optional, for colour
• 0.5 tsp fine salt
• 0.25 tsp ground black pepper
• 1 lemon — cut into wedges, to serve

Method

1. Cut the potatoes into chunky chips about 1cm thick. Rinse under cold water, then soak in a bowl of cold water for 10 minutes to wash off excess starch. Drain and pat thoroughly dry with a clean tea towel.
2. Toss the dried chips with 1 tbsp of the oil and a good pinch of salt. Preheat the air fryer to 200C, then cook the chips for 20-25 minutes, shaking the basket every 8-10 minutes, until golden and crisp.
3. Meanwhile, set up three shallow bowls: one with the flour seasoned with salt and pepper, one with the beaten egg, and one with the panko mixed with the smoked paprika.
4. Pat the fish fillets dry. Coat each one in flour, then egg, then press firmly into the panko so it sticks all over. Drizzle or lightly spray the coated fish with the remaining oil.
5. When the chips are nearly done, move them to one side of the basket (or lift them out and keep warm). Lay the fish in a single layer without overlapping and cook at 200C for 10-12 minutes, turning halfway, until the coating is deep golden and crisp.
6. Check the fish is cooked through: it should be piping hot throughout and flake easily with a fork, with no translucent flesh remaining in the centre.
7. Return the chips for the final couple of minutes if they need reheating, then season everything with a little more salt. Serve straight away with lemon wedges.

Serve it with

• Mushy peas or minted garden peas
• Tartare sauce or curry sauce
• Malt vinegar and plenty of salt
• Buttered bread and butter for a chip butty
• Pickled onions or a wally gherkin

Why this works

Soaking then thoroughly drying the potatoes removes surface starch and moisture, which is the secret to chips that crisp rather than steam. Panko breadcrumbs stay far crunchier than a wet batter in the dry air-fryer heat.

Common swaps

• Swap cod for haddock, pollock or basa for a cheaper, sustainable option.
• Use sweet potato chips for a lower-GI twist, cooking a few minutes less.
• Replace panko with crushed cornflakes for an extra-shattering crust.
• For gluten-free, use GF flour and gluten-free breadcrumbs.

Common mistakes to avoid

• Skipping the drying step, so the chips steam and turn soggy instead of crisp.
• Overcrowding the basket, which traps moisture and stops the coating browning.
• Not spraying the coating with oil, leaving dry, powdery patches of panko.
• Cooking the fish and chips at different temperatures, so nothing finishes together.

Storage, freezing & reheating

Storage: Best eaten fresh, but leftovers keep in an airtight container in the fridge for up to 2 days.

Reheating: Reheat fish and chips in the air fryer at 180C for 5-6 minutes until piping hot and crisp again; avoid the microwave, which softens the coating.

Allergen notes: contains Fish, Gluten, Egg. Always check individual product labels.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.