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Classic chip-shop fish and chips relies on deep frying, but a crushed cornflake coating in the air fryer gets remarkably close to that shatter-crisp exterior using a fraction of the oil. Thick-cut chips roast alongside in the same basket, so the whole plate comes together without a vat of hot oil anywhere in sight.
Prep Time
30 min
Per serving
420kcal
Calories
30g
Protein
52
Cook Time
35 min
Servings
4 people
Difficulty
medium
Carbs
10g
Fat
4g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
Peel the potatoes and cut into thick chips, about 1.5cm wide. Soak in cold water for 15-20 minutes to remove excess starch, then drain and pat completely dry.
Toss the chips with 1 tablespoon of the oil, salt, and black pepper.
Preheat the air fryer to 200°C (400°F). Air fry the chips for 20-25 minutes, shaking the basket halfway through, until golden and crisp.
While the chips cook, set up three shallow bowls: one with flour, one with the beaten egg, and one with the crushed cornflakes mixed with paprika and a pinch of salt.
Pat the fish fillets dry, then dredge each one in flour, dip in the egg, and press into the cornflake mixture, coating thoroughly.
Remove the chips from the air fryer basket and set aside, keeping warm.
Lightly spray the coated fish fillets with oil and air fry at 200°C (400°F) for 10-12 minutes, flipping halfway, until golden and the fish flakes easily.
Serve the fish and chips together with lemon wedges and tartar sauce or malt vinegar.
Soak the Chips First: Soaking cut potatoes in cold water draws out excess starch, which is what helps them crisp up properly in the air fryer instead of turning soggy or sticking together. Use Cornflakes for Extra Crunch: Crushed cornflakes create a coating that crisps up more dramatically than plain breadcrumbs, getting closer to the shatter-crisp texture of deep-fried batter. Cook Chips and Fish Separately: Since they need different times and temperatures to get properly crisp, cooking them in sequence (chips first, then fish) rather than together gives the best results for both.
Soaking cut potatoes in cold water removes excess surface starch, which helps them crisp up properly rather than sticking together or turning gummy in the air fryer.
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