Air Fryer Fish And Chips designed for fast weeknight cooking with simple prep and bold flavor.
Crispy Weeknight Fish & Chips, Fast and Air-Fried
All the crunch of a seaside takeout without the oil bath—ready on a weeknight thanks to a fizzy batter and an air-fryer shortcut.
Sometimes you want fish and chips but not the two-hour commitment or the greasy cleanup. This version pares everything back: hand-cut fries that crisp up in the air fryer and cod fillets coated in a light, sparkling-water batter and panko for extra crunch. It’s the kind of meal that feels indulgent but comes together on a busy weeknight.
The fries are where texture starts — soak the 1/2-inch-cut potato sticks in cold water to pull surface starch, then dry them thoroughly so they crisp, not steam. A little olive oil, paprika, and salt gives color and seasoning; spread them in a single layer and work in batches if needed. Shake the basket every 6–7 minutes so each stick gets evenly bronzed and crunchy.
The fish gets its lift from a batter made with all-purpose flour, cornstarch, a pinch of baking powder and sparkling water; the fizz makes the coating light, and a final roll in panko delivers that toothsome crunch you want. Whisk in an egg for structure, dredge the cod, and air-fry at 400°F until the crumbs are golden and the fillets flake easily. A quick spray or brush of oil on the coated fillets helps them brown beautifully.
For timing, cook the fries first and keep them warm while you batter the fish (or par-cook the fries and finish them while the fish cooks). Serve immediately with lemon wedges, tartar sauce or a bright mayo-based dip. Leftovers revive well in the air fryer for a few minutes — the crisp comes back, and dinner still feels like a treat.
Ingredients
How to Make Air Fryer Fish And Chips
- Scrub the potatoes and cut into 1/2-inch sticks; place in a bowl of cold water and soak 10 minutes to remove surface starch, then drain and pat completely dry with a kitchen towel or paper towels.
- Preheat the air fryer to 400°F (200°C). Toss the dried potato sticks with 1 tablespoon olive oil, 3/4 tsp of the kosher salt, 1/2 tsp paprika and 1/4 tsp black pepper until evenly coated.
- Spread the fries in a single layer in the air fryer basket (work in batches if needed). Air fry at 400°F for 18–22 minutes, shaking the basket or flipping the fries every 6–7 minutes, until golden and crisp.
- While the fries cook, combine the all-purpose flour, cornstarch, baking powder, remaining 1/4 tsp kosher salt, remaining 1/4 tsp black pepper and garlic powder in a shallow bowl; whisk in the sparkling water until smooth, then whisk in the egg to make a light batter.
- Pat the cod fillets dry and cut into four even portions. Put the panko on a separate plate. Lightly dredge each fillet in a spoonful of the dry flour/cornstarch mixture to remove excess moisture, dip into the batter, then press into the panko to form an even coating.
- When fries are done, transfer them to a warm plate and leave the air fryer at the same temperature; brush or spray the fish lightly with the remaining 2 tablespoons of olive oil (or brush each piece), then place fish in the basket in a single layer.
- Air fry the fish at 380°F (190°C) for 10–12 minutes, flipping once halfway through, until the coating is golden and the fish reads 145°F in the thickest part and flakes easily.
- Serve fish and chips hot with lemon wedges and a sprinkle of chopped parsley. Taste and add extra salt or a squeeze of lemon as desired.
Recipe Card
Air Fryer Fish And Chips
Air Fryer Fish And Chips designed for fast weeknight cooking with simple prep and bold flavor.
- Prep
- 20 min
- Cook
- 32 min
- Servings
- 4
Ingredients
Instructions
- Scrub the potatoes and cut into 1/2-inch sticks; place in a bowl of cold water and soak 10 minutes to remove surface starch, then drain and pat completely dry with a kitchen towel or paper towels.
- Preheat the air fryer to 400°F (200°C). Toss the dried potato sticks with 1 tablespoon olive oil, 3/4 tsp of the kosher salt, 1/2 tsp paprika and 1/4 tsp black pepper until evenly coated.
- Spread the fries in a single layer in the air fryer basket (work in batches if needed). Air fry at 400°F for 18–22 minutes, shaking the basket or flipping the fries every 6–7 minutes, until golden and crisp.
- While the fries cook, combine the all-purpose flour, cornstarch, baking powder, remaining 1/4 tsp kosher salt, remaining 1/4 tsp black pepper and garlic powder in a shallow bowl; whisk in the sparkling water until smooth, then whisk in the egg to make a light batter.
- Pat the cod fillets dry and cut into four even portions. Put the panko on a separate plate. Lightly dredge each fillet in a spoonful of the dry flour/cornstarch mixture to remove excess moisture, dip into the batter, then press into the panko to form an even coating.
- When fries are done, transfer them to a warm plate and leave the air fryer at the same temperature; brush or spray the fish lightly with the remaining 2 tablespoons of olive oil (or brush each piece), then place fish in the basket in a single layer.
- Air fry the fish at 380°F (190°C) for 10–12 minutes, flipping once halfway through, until the coating is golden and the fish reads 145°F in the thickest part and flakes easily.
- Serve fish and chips hot with lemon wedges and a sprinkle of chopped parsley. Taste and add extra salt or a squeeze of lemon as desired.
Nutrition
- Carbohydrates
- 66
- Saturated Fat
- 2.2
- Sodium
- 950
- Fiber
- 5
- Unsaturated Fat
- 12
- Protein
- 35
- Fat
- 14
- Cholesterol
- 105
- Trans Fat
- 0
- Calories
- 535
- Sugar
- 2