Crispy Air Fryer Fish and Chips

I love making air fryer fish and chips at home because it gives you all the crispy goodness without the mess of deep frying. These golden, crunchy fish fillets paired with crispy homemade chips taste just like what you’d get at a British pub. You could spend a fortune ordering takeout, but this recipe shows you how easy it is to make restaurant-quality fish and chips right in your kitchen. Then you’ll wonder why you never tried this method before – it has all the flavor but with way less oil!

Best Fish and Chips

When I make air fryer fish and chips, I always reach for cod because it has a mild flavor and flaky texture that works beautifully in the air fryer. You could also use haddock, pollock, or even tilapia if that’s what you have on hand. The key is choosing fish fillets that are similar in thickness – smaller pieces actually work better than large ones because they cook more evenly. It has to be completely dry before coating, or the batter won’t stick properly.

Ingredients for Crispy Air Fryer Fish and Chips

For the Chips

• 3 russet potatoes (about 1½ pounds), peeled and cut into ½-inch thick slices
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

For the Fish

• 1½ cups all-purpose flour, divided
• ¼ cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon baking soda
• 8-10 ounces beer (light lager works best)
• 1 pound cod fish fillets (about 5 pieces), patted very dry with paper towels

How to Make Air Fryer Fish and Chips

Prepare the Chips

1. Soak the cut potatoes in cold water for at least 30 minutes (up to 3 hours for extra crispiness). If soaking longer than 30 minutes, change the water once.
2. Drain the potatoes and dry them completely with a clean towel – this step is crucial for crispy chips.
3. Spray your air fryer basket generously with cooking oil. Add the potatoes and spray the tops with more oil.
4. Air fry at 400°F for 7 minutes, then toss and cook another 7 minutes until golden and crispy.
5. Season with salt and pepper, then transfer to a serving dish and cover with foil to keep warm.

Prepare the Fish

6. In a shallow bowl, whisk together ½ cup flour and all the cornstarch.
7. In a large bowl, combine the remaining 1 cup flour, garlic powder, onion powder, salt, pepper, and baking soda. Pour in the beer and whisk until smooth.
8. Dredge each fish piece in the flour mixture first, then dip into the beer batter, letting excess drip off.
9. Roll the battered fish back in the flour mixture until completely coated, shaking off excess.
10. Line your air fryer basket with parchment paper and spray generously with oil.
11. Place the coated fish in the basket – they can touch but shouldn’t overlap.
12. Spray the fish tops thoroughly with oil, then air fry at 390°F for 12 minutes, spraying again halfway through.

Dipping Sauce Ideas

While classic tartar sauce and ketchup are traditional, I also love serving my air fryer fish and chips with some creative dipping options. Garlic aioli adds a rich, creamy element, while malt vinegar gives you that authentic British pub experience. You could try spicy mayo mixed with sriracha, or make a quick remoulade with mayo, capers, and herbs. Some people even like ranch dressing – it might not be traditional, but it tastes great!

Tips and Notes for the Best Results

• Pat the fish completely dry before coating – moisture is the enemy of crispy batter .
• Don’t skip soaking the potatoes – it removes excess starch for crispier chips.
• Use parchment paper in the basket to prevent sticking.
• Spray generously with oil at every step – this replaces the oil from deep frying .
• Cook in batches if needed rather than overcrowding the basket • Let the beer batter rest for 5 minutes before using for better texture .
• Choose similar-sized fish pieces for even cooking .
• Keep the first batch warm in a 200°F oven while cooking the rest.

Storing and Reheating Leftovers

Store leftover fish and chips in the refrigerator for up to 2 days in an airtight container. To reheat, place them back in the air fryer at 350°F for 3-4 minutes – this brings back the crispiness much better than a microwave would. You could also reheat them in a regular oven at 400°F for about 5 minutes. The chips reheat particularly well, but the fish is best enjoyed fresh if possible.

Frequently Asked Questions

Can I use frozen fish for this air fryer fish and chips recipe? Yes, but make sure to thaw it completely first and pat it very dry. Frozen fish tends to release more moisture, which can make the batter soggy. I recommend thawing overnight in the refrigerator for best results.

What if I don’t have beer for the batter? You can substitute the beer with club soda or sparkling water – the carbonation helps create a light, crispy coating. Some people use milk or even water, but the results won’t be quite as crispy.

How do I know when the fish is done cooking? The fish should be golden brown and crispy on the outside, and it should flake easily when tested with a fork. The internal temperature should reach 145°F if you want to check with a thermometer.

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