Pescatarian Air Fryer Fish and Chips
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Learn more →Ingredients
4 servings
For the chips
- 2 lbs russet potatoes (about 3 large), scrubbed
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
For the batter
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¾ cup cold lager beer
For the coating
- ½ cup panko breadcrumbs
- cooking spray
For the fish
- 4 cod fillets (about 6 oz each), patted dry
- salt and pepper, to taste
For serving
- malt vinegar, for serving
- tartar sauce, for serving
- lemon wedges, for serving (optional)
Instructions
- 1
Cut the potatoes lengthwise into ½-inch-thick planks, then cut each plank into ½-inch-wide sticks. Place in a large bowl, toss with the olive oil, 1 tsp salt, and ½ tsp black pepper until evenly coated.
- 2
Preheat the air fryer to 400°F (205°C). Arrange the potato sticks in the air fryer basket in a single layer, working in batches if needed to avoid crowding. Cook for 18–22 minutes, shaking the basket every 6–7 minutes, until the chips are golden and crisp at the edges and tender through the center. Transfer to a wire rack and keep warm while you cook the fish.
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