Fish and Chips in the airfryer
Crispy breaded white fish and golden chips made completely without fat in the airfryer, served with homemade tartare sauce and lemon wedges. Classic fastfood in a lighter version.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 3 Deep plates For breading
- 1 Bowl For soaking the potatoes
- 1 Mixing bowl For the tartare sauce
- 1 Bagepapir (til airfryer)
Ingredients
Fish and breading
- 600 g white fish cod or pollock, without skin and bones
- 50 g plain flour
- 2 pcs eggs beaten
- 100 g panko or regular breadcrumbs
Chips
- 800 g baking potatoes
1 tsp salt
0,5 tsp paprika
Tartare sauce
150 g mayonnaise- 2 tbsp capers finely chopped
- 2 tbsp cornichons finely chopped
- 1 pcs shallot finely chopped
- 2 tbsp parsley finely chopped
- 1 tbsp lemon juice
- 1 knivspids salt and pepper to taste
Serving
- 1 pcs lemon cut into wedges
Instructions
Preparation
- Peel 800 g baking potatoes and cut them into chips about 1 cm thick. Place them in a bowl of cold water and let them soak for 30 minutes — this is the key to crispy chips without oil, because the starch is drawn out.
- Dry the potatoes thoroughly with a clean tea towel so they are completely dry on the surface. Mix them with 1 tsp salt and 0,5 tsp paprika in a bowl.
- Cut 600 g white fish into 4 equal pieces and pat them dry with kitchen paper.
- Prepare three deep plates: one with 50 g plain flour, one with 2 pcs eggs (beaten), and one with 100 g panko. Coat the fish pieces first in flour, then in egg and finally in panko, so they are completely covered.
Cooking in airfryer
- Preheat the airfryer to 200 °C on fan setting.
- Place the dried potato chips in a single layer in the airfryer basket and cook at 200 °C for 20-25 minutes, until they are golden and crispy. Shake the basket every 5-7 minutes for even crispiness.
- Take out the chips and keep them warm under a tea towel. Place a piece of baking paper in the basket, lay the fish pieces on top and cook at 200 °C for 10-12 minutes, until the breading is golden and the fish flakes easily with a fork.
Tartare sauce
- While the fish is cooking, mix 150 g mayonnaise, 2 tbsp capers, 2 tbsp cornichons, 1 pcs shallot, 2 tbsp parsley and 1 tbsp lemon juice in a mixing bowl. Season with salt and pepper to taste.
Serving
- Arrange the crispy chips and the breaded fish on plates. Serve with a generous dollop of tartare sauce and 1 pcs lemon cut into wedges on the side.
Notes
Tips for perfect results:
The secret to crispy airfryer chips without oil is drawing out the starch in cold water for 30 minutes and drying the potatoes thoroughly before cooking. Panko gives the fish breading extra crispiness without using oil — regular breadcrumbs work too, but panko gets crispiest. Fish choice:
Cod and pollock are classic, but haddock, hoki or Alaska pollock also work well. Choose thick fillet pieces so the fish does not dry out. Variation:
Swap panko for coarsely grated rye bread for a Scandinavian twist, or add grated parmesan and lemon zest to the breading for extra flavour. Sprinkle a little cayenne pepper on the breading if you want a bit more kick. Serving:
Serve classically with lemon wedges and a fresh green salad, or add classic British mushy peas as a side. Portion size:
If your airfryer is smaller, you can cook the dish in two batches — chips first, then the fish. Keep the chips warm under a tea towel while the fish cooks.
The secret to crispy airfryer chips without oil is drawing out the starch in cold water for 30 minutes and drying the potatoes thoroughly before cooking. Panko gives the fish breading extra crispiness without using oil — regular breadcrumbs work too, but panko gets crispiest. Fish choice:
Cod and pollock are classic, but haddock, hoki or Alaska pollock also work well. Choose thick fillet pieces so the fish does not dry out. Variation:
Swap panko for coarsely grated rye bread for a Scandinavian twist, or add grated parmesan and lemon zest to the breading for extra flavour. Sprinkle a little cayenne pepper on the breading if you want a bit more kick. Serving:
Serve classically with lemon wedges and a fresh green salad, or add classic British mushy peas as a side. Portion size:
If your airfryer is smaller, you can cook the dish in two batches — chips first, then the fish. Keep the chips warm under a tea towel while the fish cooks.
Nutrition
Calories: 620kcalCarbohydrates: 65gProtein: 38gFat: 26gSaturated fat: 4gPolyunsaturated fat: 14gMonounsaturated fat: 7gCholesterol: 135mgSodium: 820mgPotassium: 950mgFiber: 5gSugar: 3gVitamin A: 280IUVitamin C: 28mgCalcium: 85mgIron: 3mgNet carbohydrates: 60g
