Crispy Air Fryer Fish Fillets with Fries & Chive Aioli

Posted by: Authentic Flavors Made Easy

Golden, crispy fish fillets paired with perfectly seasoned air fryer fries and a creamy homemade chive aioli. This healthier take on classic fish and chips delivers all the crunch and flavor with less oil, making it a perfect family-friendly meal.

Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

For the Fish Fillets

• 4 white fish fillets (cod, haddock, pollock, or tilapia), about 6 ounces (170 g) each
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon Old Bay seasoning (optional)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup (60 g) panko breadcrumbs
• ½ cup (50 g) grated Parmesan cheese
• 1 large egg, beaten

For the Fries

• 2 large russet potatoes, cut into fries
• 1 tablespoon olive oil
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Chive Aioli

• ½ cup (120 g) mayonnaise
• 1 clove garlic, finely minced
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon lemon juice
• ½ teaspoon Dijon mustard
• Pinch of salt and black pepper

Garnish

• Lemon wedges
• Fresh parsley, chopped

Instructions

Prepare the Fries

1. Soak the cut fries in cold water for 30 minutes (optional for extra crispiness), then drain and pat completely dry.
2. Toss the fries with olive oil, paprika, garlic powder, salt, and black pepper.
3. Preheat the air fryer to 380°F (193°C) for 3 minutes.
4. Air fry the fries for 15–18 minutes, shaking the basket halfway through cooking.

Prepare the Fish

5. While the fries cook, pat the fish fillets dry with paper towels and season with garlic powder, onion powder, smoked paprika, Old Bay seasoning, salt, and pepper.
6. Mix the panko breadcrumbs and Parmesan cheese in a shallow dish.
7. Dip each fish fillet into the beaten egg, then coat evenly with the breadcrumb mixture.
8. Lightly spray or brush the coated fish with olive oil.
9. Air fry at 390°F (200°C) for 10–12 minutes, carefully flipping halfway through, until golden brown and the fish flakes easily with a fork.

Make the Chive Aioli

10. In a small bowl, whisk together the mayonnaise, garlic, chives, lemon juice, Dijon mustard, salt, and pepper until smooth.

Serve

11. Plate the crispy fish fillets with the hot fries.
12. Serve with the chive aioli, lemon wedges, and a sprinkle of fresh parsley.

Serving Suggestions

• Coleslaw
• Steamed peas
• Garden salad
• Roasted asparagus
• Pickles
• Malt vinegar or tartar sauce

Tips

• Pat the fish completely dry before breading to help the coating stick.
• Cook the fish in a single layer without overcrowding the air fryer basket.
• For extra-crispy fries, soak and dry the potatoes thoroughly before cooking.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 350°F (175°C) for 3–4 minutes to restore crispness.