When you want a pub-style Fish & Chips dinner at home, grab your air fryer and this recipe. You'll think you are eating at the pub!
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I was skeptical about trying to make Fish & Chips at the same time in my Ninja Foodi Pressure Cooker & Air Crisper, but was amazed at the outcome!
Depending on what type of air fryer you have, you may not be able to do both the fries (chips) and the fish at the same time, but no worries! I tested them done separately. I will share my tips for making both and serving your meal hot!
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So, no matter what style air fryer you have, you can make this recipe with great results! It's super easy and you can even bread and freeze the fish ahead of time!
Frequently Asked Questions
Yes, but the instructions will be a little different. The frozen french fries that you buy are almost always already fried, so they will require much less time than fresh cut.
In my experience, they cook in about 10-15 minutes. The fish will take just a little less time than the package instructions say for the oven. So, I would make the french fries and put them in a basket or on the cooling rack, make the fish and then when the fish is almost done, add the fries back in so you can serve everything at once.
Or, if you have the ability to air fry in a double layer like I did, cook both at the same time, remove fish when done and see if the fries need anymore time.
Yes, absolutely. Since we freeze the battered fish before air frying, you can simply let them freeze in a single layer on parchment until completely frozen and then place the fish fillets in a freezer bag until you want to use them. Air Fry from frozen just like in the recipe.
Most fried or air fried food is best served right away. However, you can reheat both the fries and the fish in the air fryer on 400℉/200℃ for 5-10 minutes.
More Air Fryer Recipes
If you love a good Air Fryer Fish & Chips Recipe, then I think you will also love these air fryer recipes.
Ingredients & Substitutions
Fish
I used frozen Cod fillets that I thawed in this recipe, but there are several kinds of fish that would also work great.
Haddock is a very popular fish to use for Fish & Chips. You could also use a catfish, which is a slightly different flavor, but will hold up well in this recipe.
If you want to use catfish, I suggest soaking it in milk or buttermilk for a few hours to remove some of the muddy taste that is often associated with catfish.
Tilapia would also work in this recipe, but it is a little thinner and flakier, so breading might not be as easy.
Pollock is another fish I see used in fish & chips.
The only thing to keep in mind when choosing the fish is how thick it is so you can adjust your air frying time accordingly. You don't want a fish that is so thin that it will overcook in the time it takes the breading to crisp. 10 minutes of air frying is about the minimum time that will give you a nice crisp breading.
If your fish is thicker and you need to cook it longer, lower your air fry temperature so you don't burn the breading before the fish is cooked.
Flour & Breadcrumbs
I'm pretty sure you can use gluten free breadcrumbs and flour that is designed to be a 1:1 replacement for the flour, but I have not tested the recipe that way so I can't be sure how it will work.
As far as almond flour or coconut flour goes, I don't recommend either. The almond flour will not absorb the moisture from the fish and coconut flour leaves a funny taste in my experience using it for breaded and air fried foods.
You can replace the breadcrumbs with crushed pork rinds.
Potatoes
Russet potatoes are going to give you the best result for the chip part of this recipe, but you can certainly try it with different potatoes.
I have tried making sweet potato fries and haven't mastered that yet, so if you have, please let me know your secrets!
You can also use frozen french fries, but the timing would be different. I went over my suggestions for that in the Q&A section above.
Sugar & Seasonings
The seasonings (and sugar) that I used in this recipe gave me the best result as far as what I'm used to when I order fish & chips at a restaurant, however, you can season any way you like.
If you want a little kick, try adding some cayenne or chipotle powder for a smoky heat.
I would stick to dry spices in your breading so they don't burn when air frying.
Beer
I used beer in the batter, but you can use cold water and it will work exactly the same.
Tartar Sauce Recipe
Making your own tartar sauce is super easy, here is my recipe.
Ingredients
- ½ cup good quality mayonnaise
- 1-2 Tablespoons of sweet pickle relish (dill relish can also be used)
- ½-1 teaspoon of lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- pinch of salt
Directions
Mix all the ingredients in a bowl. Taste and adjust seasonings as needed. Serve & enjoy.
What Adjustments Should I Make for My Air Fryer?
Air Fryers come in all shapes and sizes, so it's impossible for me to give exact instructions for all of them. I have used basket style air fryers, oven style air fryers, combo pressure cooker & air fryers and even an indoor grill style air fryer and there are only slight differences.
The biggest difference is if your air fryer will allow you to make both the fish and the chips at the same time. To do this, you need a way to create two cooking levels in your air fryer OR have enough room to cook both at the same time.
The combo PC & Air Fryer and the oven air fryer appliances usually allow you to do this, but the basket style can be a little tricker.
If you don't think you can do both the fish & the chips at the same time, you can still cook them so both are hot when you are ready to eat. My suggestion is to cook your fries first and put them on a cooling rack so they have good airflow. This will prevent them from steaming and getting soggy while they sit.
Once your fish is 75% done, throw the fries back in to reheat. I have done this and it worked great. You can even take your fish out and put it on the cooking rack if your fries needs a little more time.
As far as cooking times and temperatures go, I have found that the only style air fryer that you have to drastically change your temperatures are the oven style. Of course, I can only speak to the oven style air fryers I have, which is it the Ninja Foodi Flip Oven and the XL pro oven.
In both of these ovens, I have had to increase my temperatures by 50-75° to get similar results. I also recommend preheating any air fryer for a full 10 minutes on the hottest setting before air frying.
How to Make Air Fryer Fish & Chips in the Ninja Foodi Indoor Grill
All of the instructions are the same and you would use the same temperatures and times.
In the Original Ninja Foodi Indoor grill, you can make at least 1 serving (maybe 2) of the fish and fries by starting the fries first and when they are 75% done, push the fries over to the side and add the fish.
In the Ninja Foodi XL Grill, you can easily do 2-3 portions of fish & chips at the same time. Cook the fries in the basket until they are 75% done and then push them to one side to make room for the fish.
Follow the instructions in the recipe for prepping the fish and the french fries.
How to make Air Fryer Fish & Chips in the Ninja Foodi Digital Oven
The main difference is going to be the temperature setting. Use the hottest AC setting and make sure to preheat for a full 10 minutes.
You can use the basket that comes with the oven or the sheet tray and everything should cook just fine. You may need to increase the time to get the desired crispiness on both the fish and the chip.
Follow the instructions in the recipe for prepping the fish and the french fries.
How to Make Air Fryer Fish & Chips in the Ninja Foodi
While you can make this recipe in any air fryer, I wanted to give the specific instructions for the Ninja Foodi PC & AC since that is what I used to test the recipe.
I used a (affiliate link)7.9" canning rack to create the double layer so I could cook both the fries and the fish at the same time. You can also use a small trivet if it fits in the air fryer basket.
If you don't have the canning rack, you can still make a single portion of fish of chips in the basket by following the same instructions, just push the fries to the side and put your fish directly in the basket.
The Fish
If your fish is frozen, you will want to thaw it before breading. I thaw my fish in the refrigerator on a roasting rack so the liquid falls into the tray below and keeps the fish as dry as possible. You will also want to pat it with paper towels before dredging it in the flour mixture.
The Chips
The chips in this recipe are called french fries in the US. The best type of potato to use is a Russett.
Cut your potatoes in ½" sticks. If your potato is round and wants to roll on you, cut a slice from the side to create a flat surface for more stability. I leave the skins on for this recipe, but you can certainly peel them if you prefer.
Immediately place the fries in cold water to soak for 1-2 hours (30 minutes minimum).
The Breading
There are 3 breading stations in this recipe, so, you will want 3 shallow bowls or containers. I use the older style of these (affiliate link)breading trays from Pampered Chef and they work great. While I haven't used the new version, I do have them and they look like they would work just fine.
The flour and seasoning mix is to coat the fish before dipping into the wet batter. This will allow the wet batter to adhere better. I don't recommend using a bag for this like you might do with other foods because fish is so fragile, it make break up into small pieces that way.
Mix ½ cup of flour with 1 Tablespoon of sugar, 1 teaspoon of fine grind sea salt, and ½ teaspoon of pepper. If you don't have a kosher or sea salt and need to use table salt, cut the amount in half.
The wet batter is made by whisking 1 egg with ½ cup of cold water or beer. Using cold ingredients will help the batter stick.
Then sift in ¼ cup of flour and fold it into the liquid using a fork or chopsticks.
You want to do this gently so you don't develop the gluten in the flour and end up with a gummy batter. Once you no longer see the flour, sift in another ¼ cup and fold it in.
The recipe calls for a total of ¾ cup of flour, but when sifting in the last ¼ cup, pay attention to the consistency of the batter and stop adding flour when the consistency is like a thick pancake batter.
The breadcrumb and seasonings set the wet batter on the fish. In the third shallow tray, combine the breadcrumbs with 2 teaspoons of sugar, 1 teaspoon of sea salt, and ½ teaspoon of pepper.
Battering the Fish
Lightly coat the fish with the flour mixture, shaking off any excess. Dip the fish into the wet batter and coat on all sides.
Allow any excess to drip off and then place the fish into the breadcrumb mixture. Spoon the breadcrumbs over the fish making sure it is completely covered with the breadcrumbs and let it sit in there for a minute or so.
I usually go ahead and get a second piece of fish dipped in the flour and wet batter while the fish sits in the breadcrumbs. This extra time allows the breadcrumbs to set up and keep the wet batter from dripping off.
Place the battered fish on a parchment lined tray.
Repeat for the remaining fish and then place the tray in the freezer for 1-2 hours.
Freezing the fish before air frying is important if you don't want to end up with overcooked fish. This also helps keep the breading in place.
Air Frying the Fish & Chips
When the fish has been in the freezer at least 1 hour, it should be frozen enough to air fry.
Preheat the Ninja Foodi using the broil (grill in the UK) setting for a full 10 minutes. If your Ninja Foodi doesn't have the broil function, then use the hottest AC setting. Make sure to preheat with the basket or tray inside the Foodi so it gets hot. This helps prevent the fries from sticking.
Drain the water from the potatoes and dry them with paper towels the best you can. I usually lay paper towels on a tray and spread the fries on top and then blot dry with paper towels.
Spritz the fries with oil and season with salt and pepper if desired.
When the Ninja Foodi has preheated dump ¼-½ fries into the basket. You don't want to try to cook too many at once or you will end up steaming them more than crisping them.
Air Crisp/Air Fry the french fries on 400℉/200℃ for 10 minutes. Try to move them around carefully after the 10 minutes. They are soft at this point and can break. Place the canning rack in the basket with the fries underneath and Air Crisp/Air Fry on 400°F/200℃ for another 5 minutes.
Depending on how big or small you cut your fries, you might need to decrease or increase the time. What you want to see is the fries just starting to brown and crisp.
Make sure to spritz the fish on both sides with oil. You want the breading lightly coated with the oil all over. If you don't have a spritzer, you can use a brush and brush a light layer on.
Place the frozen fish on the canning rack and AC on 400℉/200℃ for 8 minutes. Flip the fish and AC another 4 minutes. You can cook longer if the fish isn't brown enough for your liking. I have cooked the fish for 15 minutes and it didn't dry out.
Remove the fish and place them on a cooling rack. This allows for air flow around the fish and prevents steaming on the bottom which would soften the breading.
Check the fries and AC another 3-5 minutes if needed. Remove the fries and place in a basket or on a cooking rack until you are ready to serve.
Serve & Enjoy!
Air Fryer Fish & Chips
Equipment
- Air Fryer
Ingredients
- 32 ounces Cod fillets 8 (4 ounce) filets
- 3 pounds Russet Potatoes
- 2 tablespoon oil for spritzing
- Malt Vinegar & Tarter Sauce optional
Flour Mixture
- ½ cup flour
- 1 tablespoon sugar
- 1 teaspoon sea salt
- ½ teaspoon pepper
Wet Batter
- ½ cup cold beer or water
- 1 egg
- ¾ cup all purpose flour
Breadcrumb Mixture
- 1 cup breadcrumbs
- 2 teaspoon sugar
- 1 teaspoon sea salt
- ½ teaspoon pepper
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Instructions
- Thaw and dry the cod fillets. Cut the potatoes into fries and place in a bowl of cold water to soak for 1-2 hours.
- Mix ½ cup flour, 1 Tablespoon of sugar, 1 teaspoon of fine grind sea salt, and ½ teaspoon of pepper in a shallow breading dish.
- Mix 1 cup breadcrumbs with 2 teaspoons of sugar, 1 teaspoon of fine grind sea salt, and ½ teaspoon pepper in a second shallow breading dish.
- Whisk ½ cup cold beer or water with 1 egg in a third shallow breading dish. Sift ¼ cup of flour over the top of the liquid and fold the flour into the liquid. Don't whisk it in or you will develop the gluten in the flour. Repeat with another ¼ cup flour. Add the remaining ¼ cup of flour and fold into the liquid until your batter is the consistency of a thick pancake batter.
- Line a tray with parchment. Coat each cod fillet with the flour and then coat in the wet batter. Let any excess wet batter drip off and place the fillet into the breadcrumb mixture and spoon the breading over the fish so it is completely covered. Let sit in the breadcrumb mixture while you coat the second fillet with flour and the wet batter. Remove the fish from the breadcrumb mixture and set on parchment lined tray. Repeat for all of the fish fillets. Place the tray in the freezer for 1-2 hours.
- When the fish is frozen, preheat the air fryer on its hottest setting for 10 minutes. Drain and dry the fries. Spritz the fries with oil and lightly season with salt and pepper if desired.
- Place the fries in the air fryer and air fry on 400℉/200℃ for about 15 minutes. Gently flip the fries mid way through. If you have the ability to create a second level of air frying, add the rack when the fries have 5 minutes left so you preheat the rack.
- Spritz the fish fillets with oil on both sides. Place the fish fillets next to the fries or on the second layer and AC at 400℉/200℃ for 8 minutes. Flip the fish and AC another 4 minutes. The number of fish fillets and fries you can do at once depends on your air fryer. In the Ninja Foodi Pressure Cooker & Air Crisper, I can do 3 servings at a time.
- Serve & Enjoy!
Notes
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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Krzysztof Kawka
Just wow, another great recipe from you! 👍🍻
Louise
I'm so glad you enjoyed it!
Lynnette
what should the interrail tempture be for fish!
Louise
That depends on the type of fish and how you like it cooked, for example; certain grades of tuna can be eaten raw. For cod, usually between 140-145F is a good internal temperature. If you follow this recipe and use 4 ounce filets, the fish will be cooked and you don't have to take an internal temp.
Paul Skarratt
Hi in the video (20.10) you mention that if you were not doing chips you would prefer to make the fish in the basket. Would this impact cooking time of the fish as it would be lower down and further from the heat? Thanks
Louise
It shouldn't make that much of a difference because the basket conducts heat really well.
Margie
Dollar Tree sells a little spatula that works great for the Ninja. The turner portion is about 2 1/2 inches wide and less than 3 inches long. The entire length of the spatula is about 8 1/4 inches long. It looks like a child's toy. It's easy to maneuver in those tight places and it's soft so won't damage your basket or pot. It's made by Cooking Concept and is called a slotted turner. I use mine often.
I'm looking forward to trying your fish and chips soon.
Louise
Wonderful! Thanks for sharing the spatula with us.