Fish and Chips restaurantstyle at home!

Fish and Chips in the airfryer!

I have been experimenting with the Airfryer. Pollock and potatoes turned into crispy Fish And Chips without any greasy oil. A light dipping sauce with Youghurt, pickled cucumber and parsley.


  • 400 g Pollock file cut in about 3 – 4 strips (I used Pollock since that is what I had. You can use Cod or other fish of course)
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup all-purpose flour
  • ¼ cup potatoe or cornstarch
  • 1 cup unsweetened cornflakes or breadcrumbs, panko bread crumbs
  • 1 large egg, beaten
  • 1 tsp of any seasoning of your liking (herb mixure, grillmix – no liquid though, only crushed or powder)


Pat fish dry and season on both sides with salt and pepper.

Place egg in a bowl and whisk.

Mix flowers, crushed cornflakes and seasoning mix in a ziplockbag or another bowl.

Working one at a time, coat fish in flour, then in egg, and then in flourmixture again to coat.

Working in batches, place fish in basket of air fryer and cook at 400° Celsius for 10 to 12 minutes, gently flipping halfway through, or until fish is golden and flakes easily with a fork.

Dipping Sauce


  • 250 g light Youghurt naturelle  
  • 6 mini pickles diced – or pickled cucumbers, diced
  • 1 shallot or ½ red onion – finely diced
  • 1 lemon juiced
  • 1 teaspoon dijon mustard
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper


Prep the ingredients – finely dice the shallots, mini pickles, and capers.

In a bowl, gently whisk the Youghurt, pickles, shallot, capers, lemon juice, dijon mustard, salt, and pepper.

Adjust seasoning to your preference. Serve chilled.

Feel free to add more or less pickles or capers to your taste.

Add fresh herbs such as chives, parsley, or dill if available.

Let the tartar sauce chill in the fridge for at least half an hour before serving to allow the flavors to settle.

French Fries in the Airfryer

Delicious, crispy and crunchy french fries that taste just like your favorite restaurant


  • 3 large potatoes
  • 1 tablespoon potatoe starch or cornstarch
  • 2-3 tablespoons olive oil or spray oil
  • Sea salt and pepper, to taste


Peel the potatoes and cut in even slices.

Place potatoes in a bowl and cover in water. Completely submerge the fries in water.

Let fries sit one hour, however the longer the better! This helps to remove excess starch and will help the fries crisp up more in the oven.

After an hour or even more time, drain the water, and pat fries dry with a paper towel.

Toss the pototaes in the cornstarch or potatoestarch in a bowl.

Add the oil and salt and pepper and toss again.

Preheat air fryer to 180 Celsius (356 F) degrees.

Add fries to air fryer basket.

Cook about 10 minutes stir and toss and put back in for another 10 minutes, until crispy and golden brown. If you need more time, toss again and give more time. I watched mine carefully to not burn them and even tossed a little more often at the end. I think I gave them another 5 minutes.

When done place on a baking sheet lined with paper towels while you prepare for serving.

The key to get them really crisp is the time they soak in water before you start cooking, so do not stress if you want crisp fries! Also drying them and the little coating of potatoe starch flour is a key to succeed.

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