Air Fryer Fish and Chips

How to Make Air Fryer Fish and Chips

1. 1

   Step 1: Prep the fries

   Cut potatoes into even 1/3–1/2-inch sticks and place them in cold water. Soak 20–30 minutes to remove excess starch (or 10 minutes if short on time), then drain and pat very dry with paper towels — dryness is key for crisp fries.

   For this step

   • 1 1/2 lbRusset potatoes, peeled (or scrubbed) and cut into 1/3–1/2-inch fries
   
2. 2

   Step 2: Par-cook the fries in the air fryer

   Preheat the air fryer to 380°F (193°C). Toss the dried fries with 1 tablespoon of oil and half the seasoning blend, then arrange in a single layer in the basket (work in batches to avoid overcrowding). Air fry 15–18 minutes, shaking the basket or flipping halfway, until golden and mostly cooked; transfer to a warm plate.

   For this step

   • 2 tbspOlive oil (or avocado oil), divided
   • 1 1/2 tspSeasoning blend (kosher salt, black pepper, smoked paprika, garlic powder)
   
3. 3

   Step 3: Set up the dredging station and coat the fish

   While fries cook, combine flour and cornstarch with the remaining seasoning in a shallow dish. Place beaten eggs in a second dish and panko in a third (toss panko with a light drizzle of oil to help browning). Pat fish dry, then dredge each fillet in the flour mixture, dip in egg, and press into panko to fully coat.

   For this step

   • 1 lbCod or other firm white fish fillets, skinless
   • 1/2 cupAll-purpose flour
   • 1/4 cupCornstarch
   • 2 largeLarge eggs, beaten
   • 1 1/2 cupsPanko breadcrumbs
   
4. 4

   Step 4: Air-fry the fish to golden perfection

   Increase the air fryer temperature to 400°F (204°C) and lightly spray or brush the fish with the remaining oil. Place fillets in the basket without overlapping; air-fry 8–10 minutes (flip halfway) until the coating is crisp and the fish flakes easily or reaches 145°F (63°C) internal temperature. Avoid overcrowding — cook in batches if needed.
   
5. 5

   Step 5: Re-crisp fries and serve

   If fries lost crispness, return them to the air fryer at 400°F for 2–3 minutes while the fish rests 2 minutes. Plate one fillet with a portion of fries, squeeze fresh lemon over the fish, and serve immediately with your favorite tartar or dipping sauce.

   For this step

   • 1 eachLemon, cut into wedges (for serving)
   

1. Cut potatoes into even 1/3–1/2-inch sticks and place them in cold water. Soak 20–30 minutes to remove excess starch (or 10 minutes if short on time), then drain and pat very dry with paper towels — dryness is key for crisp fries.
2. Preheat the air fryer to 380°F (193°C). Toss the dried fries with 1 tablespoon of oil and half the seasoning blend, then arrange in a single layer in the basket (work in batches to avoid overcrowding). Air fry 15–18 minutes, shaking the basket or flipping halfway, until golden and mostly cooked; transfer to a warm plate.
3. While fries cook, combine flour and cornstarch with the remaining seasoning in a shallow dish. Place beaten eggs in a second dish and panko in a third (toss panko with a light drizzle of oil to help browning). Pat fish dry, then dredge each fillet in the flour mixture, dip in egg, and press into panko to fully coat.
4. Increase the air fryer temperature to 400°F (204°C) and lightly spray or brush the fish with the remaining oil. Place fillets in the basket without overlapping; air-fry 8–10 minutes (flip halfway) until the coating is crisp and the fish flakes easily or reaches 145°F (63°C) internal temperature. Avoid overcrowding — cook in batches if needed.
5. If fries lost crispness, return them to the air fryer at 400°F for 2–3 minutes while the fish rests 2 minutes. Plate one fillet with a portion of fries, squeeze fresh lemon over the fish, and serve immediately with your favorite tartar or dipping sauce.