Air Fryer Fish and Chips
Beer-battered cod fillets and thick-cut potato wedges both cooked in the air fryer for a pub-classic with a genuinely crispy crust and far less oil than the deep-fried original.
Ingredients
- 2 lbs cod fillets (or haddock), pat dry
- 2 lbs russet potatoes, cut into wedges
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1.5 tsp kosher salt
- 1/2 tsp black pepper
- 2/3 cup lager beer (or cold sparkling water), cold
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- as needed cooking spray
- 1/2 tsp smoked paprika
- as needed malt vinegar (for serving)
- 1/3 cup tartar sauce (for serving)
- 1 lemon, cut into wedges
Instructions
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1
Soak 2 lbs cut into wedges russet potatoes in cold water for 20 minutes to remove starch. Drain and pat very dry. Toss with 2 tbsp olive oil, half of the 1.5 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.
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2
Preheat your air fryer to 400°F for 5 minutes. Arrange potato wedges in a single layer and air fry at 400°F for 20-25 minutes, shaking the basket halfway through, until golden and crispy. Work in batches if needed. Keep warm in a 250°F oven.
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3
While the chips cook, make the batter. Whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, the remaining kosher salt, and black pepper in a bowl. Stir in the 2/3 cup cold lager beer (or cold sparkling water) until just combined — a few small lumps are fine. Spread 1 cup panko breadcrumbs in a separate shallow dish.
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4
Pat 2 lbs pat dry cod fillets (or haddock) dry again. Dip each fillet in the batter, letting the excess drip off, then press both sides into panko for extra crunch.
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5
Spray the air fryer basket with cooking spray. Place breaded fillets in a single layer and spray the tops generously. Air fry at 400°F for 10-12 minutes, flipping once at the halfway point, until the coating is deep golden and the fish flakes easily and reaches an internal temperature of 145°F (63°C).
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6
Serve the fish and chips immediately with malt vinegar (for serving), 1/3 cup tartar sauce (for serving), and 1 cut into wedges lemon.