Fish and Chips in the Air Fryer
A chippy supper is a treat, but deep frying at home is messy and uses a lot of oil. Fish and chips in air fryer baskets give you a crisp, golden crumb on flaky fish and proper chips with just a spoonful of oil. This version uses a dry flour, egg and panko coating, because a wet batter would simply drip through the basket.
- Temperature
- 200°C
- Total time
- 1:07hr
- Prep
- 15min
- Servings
- 2
- Core temp
- 60°C
- Per serving
- 560kcal
Why the air fryer works for fish and chips
Fish and chips in air fryer baskets get you close to the chip shop result without a pan of hot oil. The circulating air dries and crisps a dry breadcrumb coating, and the fish steams gently inside, so the flesh stays flaky and moist. Chips made from floury potatoes turn out fluffy inside and golden outside with just a tablespoon of oil.
There are two honest caveats. A wet batter cannot be air fried from scratch, so this recipe uses a crisp panko crumb instead. And a basket of 4–6 litres holds enough for two portions at a time, so for four people cook the chips first, keep them warm, and fry the fish in two batches. For ready-made frozen fish, see frozen fish in the air fryer, and for more on chips, the full chips recipe.
How to make fish and chips in the air fryer
Tap a time to start a timer.
- Prepare the chips Cut the potatoes into chips 1.5 cm thick. Soak them in cold water for , drain, and dry thoroughly with a tea towel. Toss with half the oil and a pinch of salt.
- Cook the chips Preheat the air fryer to 200 °C for . Cook the chips for , shaking the basket every , until golden. Tip them into a bowl and cover loosely to keep warm.
- Crumb the fish Pat the fillets dry. Mix the panko with the paprika and salt. Dip each fillet in the flour, then the beaten egg, then press firmly into the crumbs. Spray or brush the crumb lightly with the remaining oil.
- Cook the fish Place the fillets in the basket at 200 °C and cook for , turning once after , until the crumb is golden and crisp.
- Check The fish is done when it flakes easily and reaches 60 °C in the thickest part. This is common kitchen practice for white fish, and the flesh should be opaque all the way through.
- Finish Return the chips to the basket for the last to warm through. Serve with tartare sauce and lemon.
Cooking times and temperatures
| Fish and Chips | Temperature | Time |
|---|---|---|
| Homemade crumbed fish, 2 cmTurn halfway | 200 °C | 10–12 min |
| Homemade chips, 1.5 cmShake often | 200 °C | 18–20 min |
| Frozen battered fishCheck the pack | 180 °C | 12–15 min |
| Reheating battered fish | 180 °C | 4–5 min |
| Reheating chips | 200 °C | 3–4 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 60 °C. See also cooking times and temperatures for all dishes.
You may also like: Frozen food in an air fryer
Tips
- Cook the chips first. They take longer and hold their heat. Put them back in for the last 2 minutes to refresh them.
- Choose firm white fish. Thick cod or haddock fillets keep together under the crumb. See cod in the air fryer for more about that fish.
- Use panko. Its larger flakes crisp up better than fine breadcrumbs in the airflow.
Serving
Serve with tartare sauce, lemon and mushy peas, with plenty of salt and vinegar on the chips if you like. Cooking fish and chips in air fryer batches leaves time to warm the peas and plates. A simple coleslaw or sliced onions work as side dishes.
Storing and reheating
Leftover fish and chips keep for 1 day in the fridge, which is the safe limit for cooked fish. Reheat them in the air fryer rather than the microwave: 180 °C for 4–5 minutes for the fish and 200 °C for 3–4 minutes for the chips, until steaming hot all the way through (75 °C).
Variations
- Gluten-free crumb: Use gluten-free flour and crushed cornflakes instead of panko.
- Salt and vinegar: Toss the cooked chips with a splash of malt vinegar and sea salt.
- Fish finger style: Cut the fish into strips and cook for 7–8 minutes. For ready-made ones, see fish fingers.
Troubleshooting
- The crumb falls off the fish
- The fish was damp or the crumb not pressed on. Pat the fillets completely dry, follow the order flour, egg and crumbs, and press firmly. Turn gently with a fish slice.
- The chips are soft, not crisp
- The potatoes were not soaked and dried, or the basket was too full. Soak, dry well, use floury potatoes and shake often. Cook no more than 500 g at a time.
- The fish is dry
- The fillets were too thin or overcooked. Choose fillets at least 2 cm thick and check from 10 minutes.
Frequently asked questions
Can you air fry fish in a wet batter?
Not successfully. Wet beer batter runs through the basket before it sets. Use a dry coating of flour, egg and panko, or choose ready-made frozen battered fish, which is designed for it.
How long do frozen battered fish fillets take in an air fryer?
Most frozen battered fish takes 12–15 minutes at 180 °C, turned halfway. Check the pack, and make sure the middle is steaming hot (75 °C).
How do you reheat fish and chips in an air fryer?
Heat the fish at 180 °C for 4–5 minutes and the chips at 200 °C for 3–4 minutes, until steaming hot all the way through. Do not use a microwave, which makes the coating soggy.
What temperature should fish and chips cook at?
Chips cook best at 200 °C and crumbed fish at 200 °C as well, which means you can cook them one after the other in the same machine.
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