Air Fryer Fish & Chips

Air Fryer Fish & Chips

Make Air Fryer Fish & Chips: crispy panko fish and golden fries ready in about 70 minutes.

Prep Time40 minutes
Cook Time30 minutes
Total Time70 minutes
Yield4

Ingredients

Instructions

Step 1: Cut and Soak the Potatoes

Scrub the russets thoroughly, leaving the skin for a slightly rustic texture, then slice into uniform 1/4‑inch fries. Place the cut fries in a large bowl of cold water and let them soak for 30 minutes to leach excess starch — this is the quiet work that yields crisp edges and a feathery interior. After soaking, drain in a colander and dab the fries very dry on a clean kitchen towel or paper towels so they’ll crisp up cleanly when oiled.

Step 2: Toss and Crisp the Chips

Toss the dried fries in 2 tablespoons of olive oil and 1/2 teaspoon seasoned salt so every surface gets a light sheen; the oil creates that golden-brown texture while the seasoning knits into the crust. Preheat the air fryer to 390°F and arrange the fries in a single layer in the basket; cook for about 10 minutes, give the basket a good shake to expose every edge, then continue 6–8 more minutes until edges show uneven, crunchy golden color. Remove the fries to a plate lined with a piece of parchment so they stay crisp while you prepare the fish.

Step 3: Build the Breading Station and Double‑Dredge the Fish

Set up a neat three-bowl station: dry pancake mix in a shallow matte grey ceramic bowl, a second bowl with the buttermilk and beaten egg (glass measuring jug or small ceramic mixing bowl), and a third shallow bowl with panko mixed with 1/2 teaspoon seasoned salt, 1/2 teaspoon Old Bay, 1/2 teaspoon paprika and a pinch of salt and pepper. Dab the cod fillets very dry with paper towel, then perform a double-dip: into the wet egg mixture, into the pancake mix, back into the egg, and finish pressed into the panko so the flakes adhere in a thick, textured crust. Spray the tops generously with cooking spray so the panko toasts to an even, crunchy color during air-frying. Keep the same matte grey bowls and small ramekins nearby so the scene feels consistent and intentional.


Step 4: Air-Fry the Fish and Reheat the Chips

Transfer the double-breaded fillets to a parchment-lined rectangular tray or the air fryer basket (single layer), cook at 390°F for about 12 minutes until the exterior is deep golden-brown and the interior flakes opaque and tender — avoid overcooking so the flakes remain moist. Once the fish is done, return the fries to the air fryer for 1–2 minutes just to reheat and revive their crisp edges, then bring both elements together on the serving tray.

Step 5: Plate, Garnish, and Serve

Arrange the hot, crunchy chips and two panko‑crisp fillets on a rustic parchment-lined rectangular tray set on the white quartzite tabletop. Add bright lemon wedges and a scattering of finely chopped parsley over the fish for color contrast, and place small matte grey ceramic bowls with creamy tartar sauce and vivid red ketchup to one side — reuse the same style of bowls from the breading station for visual continuity. Serve immediately so the crust reads crunchy and the fish reads flaky and steaming.


Notes