Description
A healthier twist on the classic fish and chips, this recipe uses an air fryer to achieve crispy, golden fish fillets and chips with minimal oil. The fish is coated in a flavorful mix of cornflour, smoked paprika, and herbs, while the homemade chips are seasoned and air-fried to perfection. Perfect served with mushy peas and tartar sauce for a delicious, guilt-free meal.
Ingredients
Scale
Fish Coating
- 60g cornflour
- 1 tsp smoked paprika
- ½ tsp dried mixed herbs
- 1 tsp salt
- ¼ tsp freshly ground black pepper
Fish
- 2 white fish fillets (such as cod, haddock, or basa)
- 4 tbsp vegetable oil (for coating fish)
Chips
- 3 medium potatoes (such as Desirée or Maris Piper)
- 6–8 tbsp vegetable oil (total)
- Salt and pepper (to season)
To Serve (Optional)
- Mushy peas
- Tartar sauce
Instructions
- Prepare the fish coating: Mix cornflour, smoked paprika, dried mixed herbs, salt, and black pepper on a large dinner plate. This mixture will give the fish a flavorful, crisp coating.
- Coat the fish: Dredge the white fish fillets thoroughly in the flour mixture on both sides to ensure even coverage.
- Cut the potatoes: Using a sharp knife, cut the potatoes into 1cm-thick chips. You may leave the skin on for added texture and nutrition or peel them according to preference.
- Season the chips: Place the cut chips in a large mixing bowl, add 2 tablespoons of vegetable oil, and season with salt and pepper. Toss well to ensure all chips are evenly coated.
- Cook the chips in the air fryer: Preheat your air fryer to 200°C. Place the chips inside and cook for 18-22 minutes, shaking the basket or turning them halfway through cooking for even crispness. Alternatively, you can parboil the chips for 3 minutes and bake them in the oven at 220°C (200°C fan/gas mark 7) for 20-25 minutes, turning halfway.
- Prepare the fish for cooking: Spread 4 tablespoons of vegetable oil on a large dinner plate and dredge the coated fish fillets in the oil, covering both sides to prevent sticking and promote crisping.
- Cook the fish in the air fryer: Set the air fryer to 200°C and cook the fish for 8-10 minutes, carefully turning halfway through, until the fish is cooked through and the coating is golden and crispy. If you have a second air fryer basket, you can cook the fish while the chips are still cooking.
- Serve: Plate the crispy fish fillets and air-fried chips. Serve with mushy peas and tartar sauce, if desired, for a classic fish and chips experience.
- Reheating tips: If freezing leftovers, defrost fully in the fridge and reheat in the oven until piping hot to maintain crispiness.
Notes
- For a hob-cooked alternative, fry the coated fish in a pan with a thin layer of vegetable oil over medium heat, cooking for 3-4 minutes on each side until golden and crisp. Drain on paper towels.
- Parboiling the chips before baking or air frying helps achieve a fluffy interior and crisp exterior.
- Using the air fryer reduces the amount of oil needed, making this a healthier version of traditional fish and chips.
- Ensure the fish fillets are dry before coating to help the coating adhere better.
- Keep cooked chips warm while cooking the fish to serve everything hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: British
Keywords: air fryer fish and chips, crispy fish fillets, air-fried chips, healthy fish and chips, smoked paprika fish, homemade chips, air fryer recipe, British classic
