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Air Fryer Fish and Chips with Yoghurt Tartare – Crispy, Lighter, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chips: 800 g (about 1.75 lb) potatoes, peeled or scrubbed and cut into chips
  • 1–2 tbsp olive oil
  • 1 tsp garlic powder (optional)
  • 1/2 tsp smoked paprika (optional)
  • Salt and black pepper, to taste
  • For the fish: 600 g (about 1.3 lb) firm white fish fillets (cod, haddock, or pollock), cut into 4 portions
  • 1/2 cup plain flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup fine breadcrumbs or crushed cornflakes (for extra crunch)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sweet paprika
  • 1/4 tsp cayenne or chilli powder (optional)
  • 1 tsp lemon zest
  • Salt and pepper, to taste
  • Olive oil spray
  • For the yoghurt tartare: 3/4 cup Greek yoghurt (full-fat or 2%)
  • 2 tbsp mayonnaise (for balance; optional but recommended)
  • 2 tbsp finely chopped pickles or cornichons
  • 1 tbsp capers, chopped
  • 1 tbsp finely chopped red onion or shallot
  • 2 tbsp chopped fresh dill or parsley
  • 1 tsp Dijon mustard
  • 1–2 tsp lemon juice, to taste
  • Salt and pepper, to taste
  • To serve: Lemon wedges and extra dill or parsley

Method
 

  1. Soak the chips: Place the cut potatoes in a bowl of cold water for 20–30 minutes. This removes excess starch and helps them crisp up. Pat them very dry with a clean towel.
  2. Preheat the air fryer: Set it to 200°C/400°F for about 5 minutes. A hot basket gives you a better crust.
  3. Season the chips: Toss the dry potato sticks with olive oil, garlic powder, smoked paprika, salt, and pepper. Coat evenly.
  4. Cook the chips (first round): Air fry the chips in a single layer at 200°C/400°F for 12–15 minutes, shaking halfway. They should start to color but not be fully crisp yet.
  5. Mix the crumb: In a shallow dish, combine panko, fine breadcrumbs (or crushed cornflakes), garlic powder, onion powder, paprika, cayenne (if using), lemon zest, salt, and pepper.
  6. Prepare the fish: Pat the fillets dry. Season lightly with salt and pepper. Set up three bowls: flour, beaten eggs, and the breadcrumb mix.
  7. Crumb the fish: Dredge each piece in flour (shake off excess), dip in egg, then press firmly into the breadcrumb mix. Press well so the coating adheres.
  8. Start the tartare: In a bowl, mix Greek yoghurt, mayonnaise, chopped pickles, capers, onion, dill, Dijon, and lemon juice. Season with salt and pepper. Adjust lemon and dill to taste. Chill until serving.
  9. Cook the fish: Lightly spray both sides of the crumbed fish with olive oil. Place in the air fryer basket in a single layer. Cook at 200°C/400°F for 8–10 minutes, flipping halfway, until golden and the fish flakes easily. Thicker fillets may need 1–2 extra minutes.
  10. Finish the chips: Return the chips to the air fryer (or keep cooking in a second drawer if you have one). Cook another 5–8 minutes at 200°C/400°F until deeply golden and crisp. Season with salt immediately after cooking.
  11. Serve: Plate up the fish with a pile of hot chips, a generous scoop of yoghurt tartare, and lemon wedges. Add extra dill or parsley if you like.