Dinner

Air-Fryer Fish & Chips Recipe

ByJack Voss November 6, 2025November 6, 2025

Introduction

Enjoy a classic comfort meal with this easy air-fryer fish and chips recipe. It delivers crispy, golden chips and tender, flavorful fish with less oil and fuss. Perfect for a quick weeknight dinner or a satisfying weekend treat.

The dish is served on a white plate with three main parts: a crispy golden-brown piece of fried fish placed on the left side, a heap of thick-cut, well-cooked fries with a golden and slightly crisp texture piled in the center and right side next to the fish, and a smooth, bright green mushy pea mash in a small mound on the bottom right of the plate. The plate is set on a light blue cloth over a white marbled surface. In the background, there is another plate similarly arranged and a small white bowl with a pile of coarse salt, alongside a clear glass of water with a slice of lime. A silver fork rests on the left of the main plate, and a knife is on the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

60g cornflour
1 tsp smoked paprika
½ tsp dried mixed herbs
2 white fish fillets, such as cod, haddock or basa
3 medium potatoes, such as Desirée or Maris Piper
6-8 tbsp vegetable oil
Mushy peas and tartar sauce, to serve (optional)

Instructions

Step 1: Mix the cornflour, smoked paprika, dried mixed herbs, 1 tsp salt, and ¼ tsp freshly ground black pepper on a large dinner plate. Coat the fish fillets thoroughly on both sides in this mixture.
Step 2: Cut the potatoes into 1cm-thick chips, leaving the skin on or peeling them if preferred.
Step 3: Place the chips in a large mixing bowl. Add 2 tbsp vegetable oil and a good pinch of salt and pepper, then toss well to coat.
Step 4: Set the air-fryer to 200°C and cook the chips for 18-22 minutes, turning or shaking the basket halfway through, until crisp and cooked. Keep warm while preparing the fish.
Step 5: Spread 4 tbsp vegetable oil on a large dinner plate. Dredge the coated fish fillets in the oil to cover completely.
Step 6: Cook the fish in the air-fryer at 200°C for 8-10 minutes, carefully turning halfway, until golden and cooked through.
Step 7: Serve your crispy fish and chips with mushy peas and tartar sauce if desired.

Tips & Variations

To cook the fish on the hob, heat a frying pan with enough oil to coat the bottom. Fry the coated fillets for 3-4 minutes on each side until crisp and golden, then drain on kitchen paper.
For oven-cooked chips, parboil them for 3 minutes, then toss in about 4 tbsp oil, salt, and pepper. Bake at 220°C for 20-25 minutes, turning halfway.
Try different types of white fish like haddock or basa for varied flavors and textures.
If freezing leftovers, defrost completely in the fridge before reheating in the oven until piping hot.

Storage

Store leftover fish and chips in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C until hot and crisp. Avoid microwaving to maintain the crispy texture.

How to Serve

The image shows two white plates placed on a white marbled surface, each with a meal of fish, fries, and a green side. The main layer on each plate is a golden-brown crispy fried fish fillet, with a rough textured coating. Next to the fish are thick, golden-to-dark brown fries with a slightly burnt crisp on some edges. Beside the fries is a scoop of bright green mushy peas with a smooth but slightly chunky texture. A silver fork rests on the plate in the foreground, placed on a light blue cloth. In the background, a small white bowl contains coarse salt, and a clear glass of water with lime slices completes the simple meal setup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, you can use any white, flaky fish such as haddock, basa, or pollock. Choose fillets that are firm and fresh for the best results.

Is it necessary to coat the fish in cornflour?

Coating in the cornflour mixture helps create a flavorful, slightly crispy crust when cooked, enhancing texture and taste. You can skip it, but the fish may be softer and less coated.