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Delicious Fish ’n’ Chips Recipe With All the Crunch of the Original But Less Added Fat

A sprinkling of Old Bay in the coating makes this crispy-outside, flaky-inside treat even more delicious.

Fish ‘n’ chips originated in England in the 1800’s. It is considered by many to be a national dish. Today this treat is common fare in fish shacks and restaurants around the world. But it’s easy to make at home with just a few simple steps. If you’re looking for a lightened-up version of this deep-fried dish, our Fish ‘n’ Chips recipe is bound to become a new favorite.

First, we make the chips (or “fries” here in the U.S.) in the air fryer. These better-for-you spuds cook up with the crisp texture we all crave but with far less oil. For the cod, we combine flour and Old Bay. The seasoning perfectly complements the cod’s mild flavor. Next, coat the fish in the batter and shallow-fry. It turns out moist and flaky inside and crunchy outside. Once you give it a try, leave us a comment below. And for more lightened-up yum, check out these air fryer snacks that cook up in no time.


6 serving

Total Time

Prep Time

Cook Time


  • 2 lbs. russet potatoes, cut into ¼"-thick fries
  • 1 Tbs. + ⅓ cup oil
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 eggs
  • 1½ cups all-purpose flour
  • 1 tsp. low-sodium Old Bay seasoning
  • 12 (3 oz.) codfish fillets
  • Tartar sauce


Place crisper plate in basket of 7-qt. air fryer; coat with cooking spray. Place basket in air fryer; heat to 375°F. Toss potatoes with 1 Tbs. oil, salt and pepper. Transfer to basket. Air-fry until tender, 15 min., shaking basket halfway through cooking time.

In bowl, whisk eggs, ¾ cup cold water and 1 cup flour. In shallow bowl, combine remaining flour and Old Bay. Coat fish in flour mixture, then batter. In large skillet, heat remaining 1/3 cup oil over medium-low heat. In batches, cook fish, flipping once, about 3 min. per side. Serve with fries and tartar sauce.

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