Can I Cook Fish and Chips in an Air Fryer Perfectly Crispy Every Time

Yes, you can cook perfectly crispy fish and chips in an air fryer—achieving golden, crunchy results with less oil and hassle than traditional frying. With the right technique (like preheating, proper spacing, and a light oil spray), your air fryer delivers restaurant-quality texture every time, making it a healthier, faster alternative for this classic dish.

Key Takeaways

• Yes, you can: Air fryers deliver crispy fish and chips with less oil.
• Preheat for crispiness: Always preheat your air fryer before cooking.
• Use light oil spray: A quick spray ensures even browning and crunch.
• Don’t overcrowd: Cook in batches for optimal airflow and crispiness.
• Check internal temp: Fish should reach 145°F for safe, flaky results.
• Season generously: Add salt and spices after cooking to enhance flavor.

Can I Cook Fish and Chips in an Air Fryer Perfectly Crispy Every Time?

Let’s be honest: few meals hit the spot quite like a plate of golden, crispy fish and chips. That satisfying crunch as you bite into a battered cod, paired with fluffy, salty chips—it’s comfort food at its finest. But if you’ve ever tried to recreate that pub-style magic at home, you know it can be a messy, oily, and sometimes disappointing affair. Enter the air fryer: the kitchen gadget that promises crispy perfection with less oil, less mess, and less guilt. So, the burning question is: Can I cook fish and chips in an air fryer—and actually get that golden, crunchy result we all crave?

After testing dozens of batches, tweaking temperatures, and even consulting a few fish and chip purists (yes, they exist!), I can confidently say: yes, you absolutely can cook fish and chips in an air fryer. And not just “kind of”—you can achieve results so close to the real deal that your family might not even notice the difference. But here’s the catch: it takes the right technique, the right tools, and a few insider tips to avoid soggy fish or rubbery chips. In this guide, I’ll walk you through everything you need to know, from choosing the right fish to mastering the perfect air fryer timing. Whether you’re a busy parent, a health-conscious eater, or just someone who loves a good crunch, this is your ultimate roadmap to air fryer fish and chips success.

Why the Air Fryer Is a Game-Changer for Fish and Chips

Less Oil, Same (or Better!) Crispiness

Traditional deep-fried fish and chips use a lot of oil—sometimes up to a quart or more. Not only is that messy, but it also adds unnecessary calories and saturated fat. The air fryer, on the other hand, uses rapid hot air circulation to mimic the effects of deep frying, with as little as 1–2 tablespoons of oil. That means you can enjoy that perfectly crispy fish and chips with up to 80% less oil. And here’s the kicker: many people find air-fried results crispier than pan-fried versions because the air circulation ensures even browning on all sides.

Take my neighbor Sarah, for example. She swore she’d never give up her cast-iron skillet for frying. But after trying air fryer fish and chips for the first time, she texted me: “I can’t believe how crunchy it is—and my kitchen isn’t covered in oil!” That’s the magic of the air fryer: it delivers the texture you love without the cleanup nightmare.

Faster, Cleaner, and More Convenient

Let’s face it: deep frying takes time. You have to heat the oil, monitor the temperature, flip the food, and then deal with the aftermath—stained pans, lingering smell, and a greasy stovetop. The air fryer streamlines the process. Preheat in 3–5 minutes, cook in batches, and wipe down with a damp cloth when you’re done. Plus, most models come with non-stick baskets that are dishwasher-safe. No more scrubbing burnt batter off a frying pan at midnight.

And if you’re cooking for one or two people (like my friend Mark, who lives solo), the air fryer is a total win. You don’t need to heat a whole pot of oil just for one serving. Just pop your battered fish and a few chips in the basket, set the timer, and 15 minutes later, you’ve got a restaurant-quality meal.

Healthier Without Sacrificing Flavor

Health-conscious eaters, this one’s for you. Air frying reduces fat content significantly, which means fewer calories and less saturated fat. But don’t worry—flavor isn’t sacrificed. The high heat creates a Maillard reaction (that’s the science behind golden, crispy browning), giving your fish and chips that rich, savory taste. You can even use lighter batters or panko breadcrumbs to make them even healthier without losing crunch.

Bonus: because you’re using less oil, the fish stays tender and flaky inside. No more overcooking just to get the outside crispy. It’s a win-win for your taste buds and your waistline.

Choosing the Right Fish and Chips for Air Frying

Best Fish Types: Firm and Flaky Wins

Not all fish are created equal when it comes to air frying. You want a firm, white fish that holds its shape and flakes beautifully when cooked. Here are the top picks:

• Cod: The gold standard for fish and chips. Mild flavor, thick fillets, and perfect flakiness.
• Haddock: Slightly more flavorful than cod, with a delicate texture.
• Pollock: A budget-friendly alternative with a texture similar to cod.
• Halibut: Thick, meaty, and luxurious—great for a special occasion.
• Catfish: A Southern favorite with a slightly sweet taste and firm bite.

Avoid delicate fish like salmon or tilapia for this recipe. They tend to fall apart during air frying and don’t crisp up as well. Stick to white fish with a thickness of at least 1 inch for best results.

Chips: Fresh vs. Frozen vs. Homemade

The chip debate is real. Here’s the breakdown:

• Frozen chips: Convenient and consistent. Look for “straight-cut” or “crinkle-cut” varieties. Brands like McCain or Alexia work well. Just make sure they’re not coated in too much oil or seasoning.
• Fresh potatoes: For purists. Russet or Maris Piper potatoes are ideal. Cut into ½-inch thick sticks, soak in water for 30 minutes to remove starch, then pat dry thoroughly. This step is crucial—wet potatoes won’t crisp up.
• Homemade seasoned chips: My personal favorite. Toss cut potatoes with 1 tbsp olive oil, salt, pepper, and a pinch of garlic powder. Soak, dry, then air fry. The result? Chips with that perfect fluffy interior and crispy exterior.

Pro tip: if using frozen chips, don’t thaw them. Air fry straight from the freezer. This helps them crisp up without getting mushy.

Batter or Breading? The Crunch Factor

Traditional British fish and chips use a beer-based batter. But for air frying, you have options:

• Beer batter: Light and airy. Use a 50/50 mix of all-purpose flour and cornstarch, plus cold beer or sparkling water. The carbonation helps create bubbles for crispiness.
• Panko breadcrumbs: Extra crunchy. Dip fish in flour, then egg, then panko. Spray lightly with oil for browning.
• Cornflake crumbs: A fun twist. Crush cornflakes and use as breading for a sweeter, crispier crust.

For the best of both worlds, try a hybrid approach: light beer batter with a sprinkle of panko on top. The batter keeps the fish moist, while the panko adds texture.

Step-by-Step: How to Air Fry Fish and Chips Perfectly

Prep Like a Pro: The Key to Crispiness

Great air fryer fish and chips start with great prep. Here’s your checklist:

• Dry everything thoroughly: Moisture is the enemy of crispiness. Pat fish dry with paper towels. Soak potatoes, then dry in a clean towel or salad spinner.
• Preheat your air fryer: 3–5 minutes at 375°F (190°C). This ensures even cooking from the first minute.
• Lightly oil the basket: Use a pastry brush or spray to coat the basket. Prevents sticking and aids browning.
• Don’t overcrowd: Cook in batches if needed. Overcrowding = steam = soggy food.

Cooking Fish: Temperature and Time

Here’s my foolproof method for air fryer fish:

1. Season fish with salt and pepper. Dip in flour (optional for extra crispiness), then batter or breading.
2. Place in a single layer in the air fryer basket. Lightly spray with oil (use avocado or canola oil for high smoke point).
3. Cook at 375°F (190°C) for 12–15 minutes, flipping halfway. For thicker fillets (1.5+ inches), add 2–3 minutes.
4. Check internal temperature: 145°F (63°C) is ideal. Use a meat thermometer for accuracy.

Real talk: I once overcooked my cod by 2 minutes and it was still delicious—just a bit drier. But undercooked fish is a food safety risk. When in doubt, use a thermometer.

Cooking Chips: The Crispy Secret

For perfect chips, follow this sequence:

1. Toss cut potatoes with 1 tbsp oil per 2 cups. Season with salt, pepper, and garlic powder.
2. Air fry in a single layer at 380°F (193°C) for 15–20 minutes, shaking the basket every 5 minutes.
3. For extra crispiness, increase heat to 400°F (205°C) for the last 3–5 minutes.

Pro tip: if your air fryer has a “shake” or “toss” reminder, use it! This ensures even browning.

Layering for One-Pot Success

Want to cook fish and chips together? Here’s how:

• Option 1: Cook chips first, then fish. Remove chips, keep warm in a low oven (200°F), then cook fish.
• Option 2: Use a dual-basket air fryer (like Ninja Foodi). Cook chips in one basket, fish in the other.
• Option 3: Place chips on the bottom, fish on a trivet above. Cook at 375°F for 12 minutes, then flip fish and cook 3–5 minutes more. (Note: chips may be slightly less crispy, but it’s a time-saver!)

Common Mistakes and How to Fix Them

Soggy Fish? Blame the Moisture

Nothing ruins a fish dinner faster than soggy batter. The most common culprit? wet fish or batter. Always:

• Pat fish dry before breading.
• Use cold batter (refrigerate for 15 minutes before dipping).
• Don’t overcrowd the basket.

If your fish still comes out soggy, try this: remove it from the basket, place on a wire rack, and broil in the oven for 2–3 minutes. The hot air will crisp it up instantly.

Rubbery Chips? It’s All About the Prep

Rubbery, undercooked chips are a sign of poor prep. Remember:

• Soak potatoes for at least 30 minutes to remove starch.
• Dry them thoroughly—no damp towels!
• Use enough oil (1 tbsp per 2 cups of potatoes).

If your chips are still rubbery, try cutting them thinner (¼ inch) and increasing cook time by 2–3 minutes.

Uneven Cooking? Adjust Your Technique

Air fryers circulate hot air, but hot spots exist. To fix uneven cooking:

• Shake the basket every 5 minutes.
• Flip fish halfway through.
• Rotate the basket if your model has a handle (some do!).

I learned this the hard way: my first batch had one side golden and the other pale. Now I shake religiously.

Flavor Boosters and Variations to Try

Global Twists on Fish and Chips

Why stick to tradition? Try these fun variations:

• Japanese-style: Use tempura batter (flour + cornstarch + cold soda water) and serve with pickled ginger.
• Mexican twist: Season fish with taco spices, use corn tortilla chips, and top with lime crema.
• Greek flair: Marinate fish in olive oil, lemon, and oregano. Serve with tzatziki and lemon wedges.

My kids love the “fish taco” version—it’s a fun way to get them to eat more fish!

Sauce It Up: Dips That Elevate Your Meal

Classic tartar sauce is great, but don’t stop there:

• Curry mayo: Mix mayo with curry powder and lemon juice.
• Smoky chipotle aioli: Mayonnaise + chipotle in adobo + garlic.
• Honey mustard: A sweet and tangy favorite with kids.

Pro tip: make a big batch of sauces on the weekend and store in squeeze bottles. Instant flavor boost!

Healthier Swaps for Guilt-Free Indulgence

Want to lighten up your meal? Try these swaps:

• Whole wheat or chickpea flour for the batter (higher protein, more fiber).
• Sweet potato chips for a vitamin-A boost.
• Baked beans or coleslaw instead of mushy peas (lower sugar, more veggies).

My go-to: chickpea flour batter + sweet potato chips + Greek yogurt tartar sauce. It’s a nutrition powerhouse!

Data Table: Air Fryer Fish and Chips Timing Guide

Food	Thickness/Size	Temp (°F)	Cook Time (min)	Notes
Cod (battered)	1 inch	375	12–15	Flip halfway
Haddock (panko)	1 inch	380	10–13	Spray with oil
Pollock (cornflake)	1 inch	375	11–14	Check at 10 min
Frozen chips	½ inch	380	15–18	Shake every 5 min
Fresh potato chips	½ inch	380	18–20	Soak and dry first
Sweet potato chips	½ inch	375	20–22	Spray with oil

Use this table as a starting point. Every air fryer is different, so always check for doneness. And remember: cooking fish and chips in an air fryer is as much art as science. Adjust as needed!

The Verdict: Air Fryer Fish and Chips Are a Win

So, can you cook fish and chips in an air fryer? The answer is a resounding yes—and you can do it perfectly crispy every time. It’s faster, cleaner, and healthier than traditional frying, without sacrificing that golden, crunchy texture we all crave. Whether you’re using frozen fish sticks or fresh cod, homemade chips or store-bought, the air fryer delivers consistent results with minimal effort.

But here’s the real takeaway: the air fryer isn’t just a tool—it’s a mindset shift. It proves that you don’t need a deep fryer to enjoy comfort food. With the right prep, the right technique, and a few flavor-boosting tricks, you can create a meal that’s satisfying, delicious, and (dare I say it?) even better than your local chippy. So go ahead—fire up that air fryer, grab your favorite fish, and get ready to enjoy the crispiest, flakiest, most guilt-free fish and chips you’ve ever made at home. Your taste buds (and your kitchen) will thank you.

Frequently Asked Questions

Can I cook fish and chips in an air fryer without making them soggy?

Yes, you can! The air fryer’s rapid hot air circulation ensures a crispy exterior while keeping the fish moist and the chips fluffy. Lightly coat the fish and chips in oil and avoid overcrowding the basket for best results.

What’s the best way to cook frozen fish and chips in an air fryer?

For frozen fish and chips, preheat the air fryer to 390°F (200°C) and cook for 12–15 minutes, flipping halfway. No thawing needed—just ensure even spacing for optimal crispiness.

How long does it take to cook fresh battered fish and chips in an air fryer?

Fresh battered fish takes about 10–12 minutes at 375°F (190°C), while chips need 15–20 minutes at 400°F (205°C). Shake the basket halfway through for even browning.

Do I need to use oil when cooking fish and chips in an air fryer?

A light spray or brush of oil (like olive or avocado oil) enhances crispiness, but it’s not mandatory. Pre-seasoned or frozen options often have enough oil to cook well without extra.

Can I cook fish and chips together in the air fryer at the same time?

Yes! Layer the chips first, then place the fish on top or beside them, ensuring they don’t overlap. Cook at 390°F (200°C) for 12–15 minutes, flipping the chips once.

Why are my air-fried fish and chips not crispy enough?

This usually happens due to overcrowding or insufficient oil. Cook in small batches, lightly oil the food, and ensure the air fryer is fully preheated for maximum crunch.