British · 400°F · 28 min
Air Fryer British Roast Potatoes
The UK's most-wanted air-fryer side: parboiled, roughed up and blasted until the edges go glass. Goose fat if you have it; oil if you do not.
Air Fryer Fish and Chips
Fish and chips at home usually means a greasy pan or a sad oven tray. The air fryer can do both pieces if you stagger them: chips first, then crumbed fish while the chips stay warm. Tartare and lemon finish the plate.
Crumb, not wet batter
Traditional wet batter drips through the basket. Flour, egg and crushed chips or panko give a shatter that works with airflow.
Cook chips first
Start the fries, hold them in a low oven, then cook the fish so both land hot. Trying both at once overcrowds most home baskets.
Dry the fish
Pat fillets dry so the coating sticks. Cod, haddock or pollock all work.
Air Fryer Fish and Chips
Prep 25 min · Cook 30 min · Total 55 min · 2 servings
Crowding. Fish and chips need separate turns in most home baskets.
Step-by-step instructions
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Chips
Toss potato chips with oil and salt. Preheat to 380°F (193°C). Cook 12 minutes, toss and cook 8-10 minutes more until golden. Move to a 200°F oven to keep warm.
Thick-cut chips cooking in the air fryer
Fish
Pat fish dry. Season lightly with salt. Coat in flour, then egg, then crushed chips mixed with paprika. Mist with oil.
Raise the air fryer to 390°F (199°C). Cook fish 8-10 minutes, flipping once, until the crust is crisp and the fish flakes (about 145°F / 63°C).
Breaded fish fillets in the air fryer basket Plate fish with the warm chips.
Serve with lemon and tartare sauce right away.
