Air Fryer Fish and Chips
Craving a classic British favorite without the guilt of deep frying? Look no further than our irresistible Air Fryer Fish and Chips recipe! In this culinary adventure, we’ll show you how to achieve that perfect crispy, golden-brown exterior while keeping the insides tender and flaky—all with the magic of hot air. Say goodbye to excess oil and hello to a healthier twist on this beloved comfort food. Whether you’re a seafood enthusiast or simply looking for a delicious, family-friendly meal, our air fryer take on fish and chips is bound to become a staple in your kitchen.
Air Fryer Fish and Chips
I absolutely love that I can make anything in my air fryer. My family and I are totally spoiled by it. What’s not to love? I can make some of my favorite take-out classics at home without even turning on my oven. Try my Air Fryer Bang Bang Shrimp for another classic take-out dish made right at home!
One of the reasons I struggle with making beautiful golden brown breaded and fried food right at home is because of deep-frying! I absolutely do not want to deal with oil temperatures, hot oil, or anything that comes with deep-frying at home. These Air Fryer Fish and Chips are so simple and perfect for a quick and easy dinner!
What do I need to get started?
For the wedges:
- Russet potatoes, cut into wedges.
- Olive oil.
- Smoked paprika.
- Garlic powder.
- Onion powder.
- Salt and pepper.
For the fish:
- Haddock filets.
- Fish fry breading. This is what I used.
- Cooking spray.
How to make Fish and Chips in the Air Fryer
Because the fish and chips need to be made separately, start by preheating the oven to the lowest temperature, so you can keep the potato wedges warm while the fish cooks.
Start with the “chips” portion of the fish and chips: potato wedges. Cut the potato into wedges and place it in an ice-water bath. This helps release some of the starch in the potatoes, resulting in a crunchier wedge.
While the wedges are in the ice bath, prepare the olive oil mixture. Mix together the olive oil, paprika, garlic powder, onion powder, salt, and pepper in a large bowl. Set aside.
Meanwhile, prepare the fish. Cut the haddock into filet pieces and dip in cold water, then shake off any excess. Place breading into a shallow bowl and coat each piece of fish into the breading, pressing down to ensure an even coat. Repeat until all fish are breaded.
Remove the potato wedges from the ice water bath and pat down with a paper towel. Toss in the olive oil mixture.
Preheat the air fryer to 400 and spray the air fryer basket generously with non-stick spray. Cook the potato wedges for 20 minutes. Remove from the air fryer and keep warm in the oven, and cook the fish for 10-12 minutes, flipping halfway through, until both sides are golden brown, like fried fish.
Serve warm with tartar sauce and malt vinegar.
Air Fryer Fish and Chips Storage and Reheating
All leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, cook in the air fryer for five minutes.
To freeze, let both the fish and chips come to room temperature uncovered. Place in a freezer-safe bag or container and freeze for up to 3 months. To reheat, place on the counter and let thaw, then cook in the air fryer for 5-10 minutes, or until crispy.
Can you use frozen fish for this recipe?
I recommend using fresh, but if you only have frozen fish, let thaw before rinsing in cold water and applying breading.
Can you use frozen potato wedges for this recipe?
Frozen potato wedges will work, just don’t toss in the olive oil mixture before air frying
Tips and Tricks
- You can use any fish of your choice. I used haddock, but you can also use any other white fish, such as cod, tilapia, sole, or halibut.
- If you aren’t a fan of potato wedges, feel free to swap them out for french fries!
- Do not skip the ice water bath! This is done to ensure the potato wedges are perfectly crisped.
- Once everything is ready, sprinkle on some grated parmesan for another flavor.
- These are best when dipped in tartar sauce and malt vinegar.
Air Fryer Fish and Chips
Air Fryer Fish and Chips comes with all the best crispiness and flavor of the traditional English dish, without the hassle of deep-frying or take-out!
Ingredients
- For the potato wedges: (Chips)
- 1lb russet potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 ½ teaspoons smoked paprika
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- For the fried fish:
- 2lbs haddock filets, cut into smaller portions
- 10oz fish fry breading (I used Louisiana seasoned fish breading)
- Cooking spray
Instructions
For the potato wedges:
After cutting the russet potatoes into wedges, soak in an ice water bath for at least 30 minutes. This will help to release some of the starches and make them crispier later on.
Preheat the air fryer to 400℉. Drain the potato wedges and pat dry. In a medium-size mixing bowl add the olive oil, smoked paprika, granulated garlic, onion powder, salt, and pepper, and whisk to combine. Add the potato wedges and toss until fully coated.
Add the potato wedges to the air fryer basket and cook for 20 minutes, flipping halfway through. If necessary, cook the wedges in batches.
Set Aside.
For the Fried Fish:
Preheat the air fryer to 400℉. Rinse the haddock portions in cold water and shake off any excess. In a baking dish, add the fish breading and coat each haddock portion. Gently press the fish down to ensure an even coating.
Coat inside of the air fryer basket with cooking spray, add 2-3 haddock portions, and spray then with a little cooking spray. Cook for 10 minutes, flipping halfway through. Repeat the process for the rest of the fish.
Serve with tartar sauce and malt vinegar.
Notes
Keep everything warm by setting your oven to its lowest setting and placing the cooked wedges and haddock on a baking sheet.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, preheat the air fryer to 350 and cook for 4-5 minutes.
You can use frozen bought fish for this recipe. Completely defrost the fish and rinse thoroughly in cold water before applying breading.
You can use this recipe with other white fish such as Cod, Flounder, Sole, Tilapia or Halibut
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 383Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 136mgSodium: 712mgCarbohydrates: 28gFiber: 3gSugar: 2gProtein: 44g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
