Air Fryer Fish and Chips
A healthier take on the classic fish and chips using an air fryer to achieve crispy perfection with less oil.
Equipment
- 1 air fryer
- 1 mixing bowl large
- 1 cutting board
Ingredients
Fish
- 4 fillets of white fish e.g., cod or haddock
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup water
- Salt and pepper to taste
- Lemon wedges for serving
Chips
- 2 large russet potatoes cut into wedges
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
Preparation
- Season the fish fillets with salt and pepper. In a mixing bowl, combine flour, baking powder, and water to create a smooth batter. Dip each fillet into the batter, ensuring an even coat.
- Cut potatoes into thick wedges. Toss them in olive oil, salt, and pepper until well coated.
Cooking
- Preheat the air fryer to 400°F. Place the battered fish fillets in the air fryer basket without overcrowding. Cook for 10-12 minutes, turning halfway, until golden and crispy.
- In the same preheated air fryer, arrange the potato wedges in a single layer. Cook for 15 minutes, shaking the basket halfway through, until crisp and golden.
Serving
- Arrange the cooked fish and chips on a serving platter. Garnish with lemon wedges and fresh parsley. Serve immediately with your choice of dips and sauces.
Storage
- Place any leftover fish and chips in an airtight container and refrigerate for up to 2 days. Reheat in the air fryer to retain crispiness.
Notes
Pro Tips: Preheat the air fryer for best results. Cook in batches if necessary to avoid overcrowding.
Ingredient Substitutions: You can use sweet potatoes instead of russet potatoes for a slightly sweeter flavor.
How to Serve: Serve with traditional tartar sauce or a fresh lemon aioli.
Storage & Freshness: Store in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the batter and cut the potatoes in advance to save time.
Ingredient Substitutions: You can use sweet potatoes instead of russet potatoes for a slightly sweeter flavor.
How to Serve: Serve with traditional tartar sauce or a fresh lemon aioli.
Storage & Freshness: Store in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the batter and cut the potatoes in advance to save time.