Savour the classic flavours of a favourite and beloved dish with a modern crispy twist, Air Fryer Fish and Chips! recipe with the same irresistible crunch and flaky tenderness, but with a healthier, lighter approach. The air fryer’s magic takes centre stage, delivering golden-brown perfection while preserving that crave-worthy texture.
Ingredients:
For the Fish:
4 white fish fillets (cod, haddock, or pollock)
1 cup breadcrumbs (panko or regular)
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper to taste
2 large eggs, beaten
For the Potato Wedges:
4 large russet potatoes, cut into wedges
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Preheat the Air Fryer:
Preheat your air fryer to 400°F (200°C) for a few minutes.
Prepare the Fish Coating:
In a shallow bowl, combine breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Coat the Fish:
Dip each fish fillet into the beaten eggs, allowing excess to drip off.
Press the fish fillets into the breadcrumb mixture, ensuring they’re coated evenly.
Prepare the Potato Wedges:
In a bowl, toss potato wedges with olive oil, garlic powder, paprika, salt, and black pepper until well coated.
Air Frying the Fish and Chips:
Lightly grease the air fryer basket to prevent sticking.
Place the coated fish fillets in the basket, ensuring they’re not overlapping.
Arrange the potato wedges around the fish.
Air Fry to Perfection:
Air fry at 400°F (200°C) for 12-15 minutes, flipping the fish and tossing the wedges halfway through. Both the fish and chips should be golden and crispy.
Serve and Enjoy:
Transfer the fish and chips to a serving platter. Garnish with fresh parsley and a squeeze of lemon.
Tips:
Opt for firm, white fish fillets that hold up well in the air fryer.
To prevent overcrowding, cook fish fillets in batches if needed.
Customise the seasoning for the potato wedges with your favourite herbs and spices.
Serve your fish and chips with classic accompaniments like tartar sauce, malt vinegar, or a zesty aioli.
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