Air Fryer Curried Fish and Chips: The Ultimate Friday Fakeaway
Published on March 25th, 2026
Intermediate
Welcome back to the Lemonsalt kitchen! When Friday night rolls around, and the craving for a classic British chippy tea hits, it’s all too easy to reach for the takeaway menus. But what if you could whip up a healthier, deeply flavourful alternative right at home?
Enter our Air Fryer Curried Fish and Chips.
This recipe takes the ultimate British fakeaway to the next level. We’re swapping the heavy, deep-fried beer batter for a vibrant curried crumbed fish coating, paired with perfectly crisp air-fried Maris Piper chips and zesty, garlic-infused minty mashed peas. It is a brilliant, spicy twist on a classic that is significantly lighter but packed with crunch and flavour.
Why This Indian-Style Fish and Chips Recipe Works
Healthier Fakeaway: Using the air fryer for the chips and a light pan-fry (or oven-bake) for the fish drastically cuts down on oil without sacrificing crispy texture.
Next-Level Flavour: Instead of relying on a side of chip shop curry sauce, we are injecting the flavour straight into the fish. A blend of medium curry powder, paprika, and mild chilli powder mixed into the egg wash creates an incredible spiced crust.
Quick and Easy: Ready in under 45 minutes, it’s a speedy weeknight dinner that feels like a weekend treat.
Ingredients
To create this beautiful, healthy baked (or pan-fried) curry fish and chips, you’ll need a few pantry staples.
For the crumbed fish
- 4 cod fillets
- 4 slices wholegrain bread
- 2 tbsp plain flour
- 2 tsp medium curry powder
- 1 tsp paprika
- ½ tsp mild chilli powder
- 1 tsp salt
- 2 free-range eggs
- olive oil, for frying
For the Homemade Chips:
- 4 medium-large Maris Piper potatoes
- 4 tsp olive oil
- salt and freshly ground black pepper
For the Homemade Chips:
- 250g/9oz frozen peas
- 4 slices wholegrain bread
- 2 garlic cloves, chopped
- handful fresh mint leaves
- 2 tbsp extra virgin olive oil
- ½ lemon, juice only
- salt and freshly ground black pepper
How to Make Curried Fish and Chips (Step-by-Step)
- Wash and dry the potatoes, leave the skins on, and cut into 1cm-thick chips. Toss with oil, salt, and pepper. Arrange in a single layer in the air fryer basket. Air fry at 200°C for 20–30 minutes, until golden and crispy on the outside and fluffy on the inside.
- Pat cod fillets dry with kitchen paper. Set up your crumbing station:
Plate 1: Your plain flour.
Plate 2: Whisk eggs, water, curry powder, paprika, chilli, and salt for the egg wash.
Plate 3: Your wholegrain breadcrumbs (blitzed in a food processor beforehand).
Dredge fish in flour, coat in egg wash, and press into breadcrumbs. Place on a lined tray and rest 15 minutes. - You have two options here for cooking your spicy fish fillets:
• For crispiness, pan-fry fish in oil for 4 minutes on each side until golden and flaky.
• Baking (Healthiest option): Spray the crumbed fish lightly with oil, then bake at 200°C for about 20 minutes, until cooked through and crispy. - While the fish finishes, boil peas for 2 minutes. Drain, then blend with garlic, mint, olive oil, lemon juice, salt, and pepper until coarse.
- Serve air-fried chips, curried cod, and minty peas. Add a lemon wedge.
Frequently Asked Questions
Can I use a different fish? Absolutely. Any firm, flaky white fish works perfectly for this recipe. Haddock, pollock, or hake are excellent, sustainable alternatives to cod.
Can I make the breadcrumbs without a food processor? If you don't have a food processor, you can use a box grater to grate slightly stale bread into crumbs, or simply substitute with shop-bought Panko breadcrumbs for an even crunchier texture.
Can I cook the fish in the air fryer, too? Yes! If you have a dual-basket air fryer, you can cook the fish at 190°C for 10-12 minutes. Just be sure to spray the breaded fillets with a little oil first so they brown beautifully.
Craving more fresh, vibrant, and healthy dinners? Browse the Lemonsalt recipe archives for more weekend inspiration!
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