Air Fryer Fish and Chips
Air Fryer Fish and Chips is made with cod fillets, panko, Old Bay seasoning, and russet potatoes; air fry at 400°F for 14 minutes until golden and crispy.
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Method
- 1
Cut potatoes into thick chips. Soak in cold water 30 minutes. Dry thoroughly. Toss with olive oil and salt.
- 2
Air fry chips at 400°F for 15 minutes, shaking halfway. Remove and set aside.
- 3
Season fish with salt and pepper. Dredge in flour, then egg, then panko mixed with Old Bay and garlic powder.
- 4
Spray fish on all sides. Air fry at 400°F for 10-12 minutes, flipping halfway, until golden.
- 5
Return chips to air fryer for 2 minutes to reheat. Serve with malt vinegar, tartar sauce, and lemon.
Pro tip. Soaking the potatoes removes starch for crispier chips. Old Bay in the breading adds that seaside flavor. Cod is traditional but haddock or pollock work too. The thicker you cut the chips, the more authentic — thin fries aren't proper chips.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 21 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 420 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 360°F for 3-5 minutes. Reheat fish and chips together — fries re-crisp in the same window. Full reheat guide for fish & chips.
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