Crispy Air Fryer Fish and Chips – Classic Recipe

Steps

1. 1

   In a shallow dish, mix cornstarch with smoked paprika, dried herbs, salt, and pepper. Coat the fish fillets on both sides with the mixture.

2. 2

   Cut the potatoes into sticks about 1 cm thick, like thick french fries.

3. 3

   Place the potato sticks in a bowl with 2 tablespoons of sunflower oil, salt, and pepper. Toss well. Air fry at 200°C (400°F) for 18-22 minutes, shaking or turning halfway, until golden and crispy.

4. 4

   Spread 4 tablespoons of sunflower oil on a plate. Press the seasoned fish fillets into the oil to lightly coat both sides. Air fry at 200°C (400°F) for 8-10 minutes, carefully turning halfway, until the fish is cooked through and the crust is crispy.

5. 5

   Serve immediately with mushy peas and tartar sauce, if desired.

Shopping list

60 g cornstarch, 1 tsp smoked paprika, ½ tsp mixed dried herbs, 2 white fish fillets (cod, haddock, or pollock), 3 potatoes (Bintje or other frying potatoes), 6-8 tbsp sunflower oil, pea puree (optional), tartar sauce (optional)

Recipe story

Fish and chips, a quintessential British dish, emerged in 19th-century England when fried fish and potatoes were combined to create a quick, nutritious meal for workers. While its exact origins are disputed between London and Northern England, the dish quickly spread across the country and to its colonies. Today, fish and chips is considered a culinary symbol of the United Kingdom, often served wrapped in newspaper and sprinkled with vinegar.