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Golden brown panko-crusted fish fillets with crispy potato wedges and a lemon wedge on a plate

Air Fryer Fish and Chips

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 1 pound cod fillets, cut into 4-inch strips
  • 2 large russet potatoes, cut into 1/2-inch wedges
  • 1/2 cup all -purpose flour
  • 1 large egg , beaten
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprik a
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • Cooking spray (high smoke point)

Method
 

  1. Peel and cut potatoes into uniform wedges, then soak in cold water for 20 minutes to remove excess starch.
  2. Drain and pat potato wedges completely dry with paper towels.
  3. Toss potato wedges with olive oil, salt, and black pepper in a mixing bowl until evenly coated.
  4. Preheat air fryer to 400°F (200°C).
  5. Place potatoes in the air fryer basket in a single layer and cook for 15 to 20 minutes, shaking the basket every 5 minutes until golden brown and crisp. Remove and keep warm.
  6. While potatoes cook, prepare the dredging station: one shallow bowl with flour, one with beaten egg, and one with panko breadcrumbs mixed with garlic powder and paprika.
  7. Pat fish fillets dry, then dredge each piece in flour, dip in the egg wash, and press firmly into the panko mixture to coat.
  8. Lightly spray the air fryer basket with oil. Place breaded fish in the basket, ensuring they do not overlap.
  9. Spray the tops of the fish lightly with oil and cook at 400°F (200°C) for 10 to 12 minutes, flipping halfway through, until the internal temperature reaches 145°F (63°C).
  10. Serve the fish immediately alongside the potato wedges with tartar sauce and lemon wedges.