Air Fryer Fish and Chips

There are few culinary combinations as universally beloved as classic fish and chips—crispy, golden-battered fish paired with piping hot, tender potato fries. However, traditional deep-frying can leave your kitchen smelling of hot oil and adds an overwhelming amount of heavy grease and excess calories to a naturally wholesome seafood meal. Enter Air Fryer Fish and Chips —a brilliant modern technique that delivers all the authentic, shatteringly crisp exterior and flaky, tender interior you crave, using just a fraction of the oil. By utilizing high-powered convection air frying, you can achieve a pub-quality crunch on both your fish fillets and potato wedges right in your own kitchen without ever heating up a vat of oil. Whether you are craving an easy Friday night dinner, planning a comforting family weekend meal, or searching for a lighter way to enjoy your favorite seafood classics, this recipe brings together incredible flavor, wholesome ingredients, and effortless cleanup.

Ingredients

• 3 large Russet potatoes, scrubbed clean and cut into uniform 1/2-inch thick potato wedges or fries
• 1 tablespoon high-heat cooking oil (avocado or canola oil)
• 1 teaspoon sea salt or kosher salt
• 1/2 teaspoon garlic powder
• 1 to 1.5 lbs firm white fish fillets (Cod, haddock, or tilapia work wonderfully; cut into even serving-sized pieces)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 large eggs, beaten
• 1.5 cups panko breadcrumbs or Italian seasoned breadcrumbs
• 3 to 4 tablespoons high-heat cooking oil spray or mister

Instructions

1. Scrub your Russet potatoes thoroughly and cut them into even 1/2-inch thick potato wedges or french fries. Place the cut potato wedges into a large bowl filled with cold water and let them soak for 15 minutes to draw out excess surface starch. Drain the potatoes thoroughly and pat them completely dry with paper towels. Toss the dry potato wedges with 1 tablespoon of oil, salt, and garlic powder.
2. Preheat your air fryer to 380°F (190°C) for 5 minutes. Place the seasoned potato wedges into the air fryer basket in an even layer. Air fry the chips at 380°F (190°C) for 15 to 18 minutes, shaking the basket vigorously every 5 minutes to ensure even browning. Once they are tender inside and golden-crisp outside, transfer them to a warm plate and cover loosely to keep warm while you prepare the fish.
3. While the chips are cooking, set up a standard three-step breading station in three wide shallow bowls: Bowl 1: All-purpose flour mixed with salt, garlic powder, and paprika. Bowl 2: Two large eggs, beaten smooth. Bowl 3: Panko breadcrumbs. Pat your white fish fillets completely dry with paper towels and season them lightly with a pinch of salt and pepper.
4. Take each piece of fish and dredge it first in the seasoned flour mixture, shaking off any loose excess. Dip the floured fish completely into the beaten eggs, letting any excess drip off. Press the fish firmly into the panko breadcrumbs on all sides, ensuring a thick, even crust adheres to the surface. Place the breaded fillets onto a wire rack.
5. Adjust your air fryer temperature to 400°F (200°C) for an ultra-crispy seafood crust. Lightly mist the air fryer basket with cooking oil spray, then arrange the breaded fish fillets inside in a single layer without overcrowding. Generously spray the top and sides of the breaded fish fillets with high-heat cooking oil until no dry white breadcrumb spots remain. Air fry at 400°F (200°C) for 10 to 14 minutes, flipping the fillets carefully halfway through at the 6-minute mark and misting the newly exposed side with more oil spray. The fish is ready when the crust is deep golden brown and the internal temperature reaches 145°F (63°C), with the fish flesh flaking apart easily with a fork.
6. Plate your hot, crispy air fryer fish fillets alongside the warm, crunchy chips. Serve immediately with traditional sides like tartar sauce, malt vinegar, lemon wedges, and a side of mushy peas or coleslaw.

Notes

Do Not Skip Potato Soaking: Soaking raw potato wedges in cold water removes free surface sugars and starches, which prevents burning and guarantees a crispier exterior finish. Generously Spray the Panko: Panko breadcrumbs need a touch of fat to turn golden and crunchy in an air fryer rather than remaining pale and dry. Make sure to mist all dry crumb spots thoroughly before and halfway through cooking. Keep Batches Warm: If you are cooking for a larger family and need to cook the fish and chips across multiple batches, keep the finished batches warm in a low oven set to 200°F (90°C) while you finish the rest.