Description

A healthier twist on traditional fish and chips, this recipe uses an air fryer to achieve crispy, golden fish fillets and perfectly cooked chips with minimal oil. Coated with a seasoned cornflour mixture and cooked alongside homemade chips, it’s a quick and delicious meal served ideally with mushy peas and tartar sauce.

Ingredients

Scale

For the Fish and Coating

60g cornflour
1 tsp smoked paprika
½ tsp dried mixed herbs
2 white fish fillets (cod, haddock, or basa)
4 tbsp vegetable oil (for dredging the fish)

For the Chips

3 medium potatoes (Desirée or Maris Piper)
2 tbsp vegetable oil (for tossing the chips)
Salt and pepper, to taste

To Serve (Optional)

Mushy peas
Tartar sauce

Instructions

Prepare the coating mixture: In a large dinner plate, mix together cornflour, smoked paprika, dried mixed herbs, 1 tsp salt, and ¼ tsp freshly ground black pepper. This mixture will create a flavorful crust for the fish.
Coat the fish fillets: Pat the fish fillets dry with kitchen paper. Dredge each fillet thoroughly in the cornflour mixture to coat both sides evenly. Set aside.
Cut and season the chips: Using a large sharp knife, cut the potatoes into 1cm-thick chips. Leave the skin on or peel according to your preference. Place the cut chips in a large mixing bowl.
Toss chips with oil and seasoning: Add 2 tablespoons of vegetable oil and a generous pinch of salt and pepper to the potato chips. Toss until all chips are well coated with the oil and seasoning.
Cook the chips in the air fryer: Preheat the air fryer to 200°C (392°F). Place the chips in the air fryer basket and cook for 18-22 minutes, shaking or turning halfway through to ensure even crisping, until golden and cooked through. Keep warm while cooking the fish.
Oil the coated fish: Spread 4 tablespoons of vegetable oil on a large dinner plate and dredge the coated fish fillets in the oil to ensure they are thoroughly coated. This helps achieve a crispy crust during cooking.
Cook the fish in the air fryer: Set the air fryer to 200°C (392°F). Place the fish fillets in the basket and air-fry for 8-10 minutes, turning carefully halfway through cooking to ensure even crisping and doneness. Cooking time depends on fillet thickness.
Serve: Plate the air-fried fish and chips together. Optionally serve with mushy peas and tartar sauce for a traditional accompaniment. If reheating leftovers, defrost fully in the fridge and reheat in the oven until piping hot.

Notes

For stovetop fish cooking, heat a frying pan with enough oil to coat the base over medium heat and fry fish fillets for 3-4 minutes per side until crisp and golden.
For oven-cooked chips, parboil cut potatoes for 3 minutes before tossing in oil, seasoning, and baking at 220°C (200°C fan) for 20-25 minutes, turning halfway.
Leave the skin on the potatoes for extra texture or peel if preferred.
Cooking times may vary slightly depending on air fryer model and fish fillet thickness.
Use fresh oil and seasonings for best flavor and crispiness.
This dish can be frozen after cooking; ensure thorough defrost and reheat before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Air Frying
Cuisine: British

Keywords: air fryer fish and chips, healthy fish and chips, crispy fish fillets, homemade chips, air-fried fish, easy fish recipe