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Air-Fryer Fish and Chips

Total Time

Prep: 15 min. Cook: 25 min.

Makes

2 servings

Looking for an easy air-fryer recipe? Try my simple fish and chips. The fish fillets have a fuss-free coating that's healthier than the deep-fried kind, but just as crunchy and golden. Simply seasoned, the crispy fries are perfect on the side. —Janice Mitchell, Aurora, Colorado
Air-Fryer Fish and Chips Recipe photo by Taste of Home

Ingredients

  • 1 medium potato
  • 1 tablespoon olive oil
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt
  • FISH:
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon pepper
  • 1 large egg
  • 2 tablespoons water
  • 1/3 cup crushed cornflakes
  • 1-1/2 teaspoons grated Parmesan cheese
  • Dash cayenne pepper
  • 1/8 teaspoon salt
  • 1/2 pound haddock or cod fillets
  • Tartar sauce, optional

Directions

  1. Preheat air fryer to 400°. Peel and cut potato lengthwise into 1/2-in.-thick slices; cut slices into 1/2-in.-thick sticks.
  2. In a large bowl, toss potato with oil, pepper and salt. Place potato pieces in a single layer in air-fryer basket; cook until just tender, 5-10 minutes Toss potatoes in basket to redistribute; continue to cook until lightly browned and crisp, 5-10 minutes longer.
  3. Meanwhile, in a shallow bowl, mix flour and pepper. In another shallow bowl, whisk egg with water. In a third bowl, toss cornflakes with cheese and cayenne. Sprinkle fish with salt; dip into flour mixture to coat both sides and shake off excess. Dip in egg mixture, then in cornflake mixture, patting to help coating adhere.
  4. Remove fries from basket; keep warm. Place fish in a single layer in air-fryer basket. Cook until fish is lightly browned and just beginning to flake easily with a fork, turning halfway through cooking, 8-10 minutes. Do not overcook. Return fries to basket to heat through. Serve immediately. If desired, serve with tartar sauce.

Nutrition Facts

1 serving: 304 calories, 9g fat (2g saturated fat), 84mg cholesterol, 503mg sodium, 33g carbohydrate (3g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat.

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