Air Fryer Fish and Chips (No Deep Fry)
Shatter-crispy panko cod with golden steak-fries — zero oil bath.
Method · 10 steps
- 1
Soak potato planks in a bowl of cold water 10 minutes to pull out surface starch. Drain and pat extremely dry.
- 2
Toss potatoes with 1 tbsp avocado oil, 1/2 tsp salt, and 1/4 tsp black pepper.
- 3
Toast panko: heat a dry skillet over medium, add panko and stir constantly 3 minutes until golden-brown. Transfer to a plate. This is what makes 'baked' fish look deep-fried.
- 4
Preheat the air fryer to 400°F for 3 minutes.
- 5
Cook fries first: air fry at 400°F for 10 minutes, shaking the basket at the 5-minute mark. Transfer to a plate and tent with foil.
- 6
Set up dredge: flour seasoned with 1/2 tsp salt and 1/2 tsp paprika; beaten eggs; toasted panko mixed with Old Bay, garlic powder, remaining paprika, and pepper.
- 7
Dry each cod fillet, dredge in flour (shake off excess), dip in egg (let drip), then press firmly into panko on both sides.
- 8
Spray the preheated basket with oil, lay cod in a single layer, and lightly spray the tops with oil.
- 9
Air fry cod at 400°F for 10 minutes — do not flip (flipping breaks the crust). Fish is done when it flakes easily and internal temp is 145°F.
- 10
Return fries to the air fryer alongside cod for the last 2 minutes to re-crisp. Serve with lemon wedges and tartar sauce.
Chef's notes
- →Toasting the panko first is the 'cheat code' — raw panko stays pale even after 10 minutes in the air fryer.
- →Spray with oil, don't drizzle — drizzled oil soaks unevenly and creates soggy patches on the crust.
- →Soak potatoes in cold water for 10 minutes. Starch removal is the difference between crispy fries and soft fries.
Storage
Best eaten immediately — breading turns soggy after 1 hour in the fridge. Re-crisp leftovers at 400°F for 4 minutes.
