Fish and Chips Philips Airfryer

Fish and Chips Philips Airfryer

Fish and Chips is a very famous takeaway English dish. It is normally a deep fried battered fish served with French fries. This time I thought why don’t we make an Indianised version of it and as well as to eat it without having the guilty of ingesting a lot of oil into our diet. Hence I came up with an idea of making it in my Airfryer by which we can prepare the dish with around 80% less oil.


  • 250 gm Fish cut into 1” cubes
  • 2 nos Potato finely sliced
  • 4 cloves Garlic finely chopped
  • 1 tablespoon Coriander leaves finely chopped
  • 1 teaspoon Chilly powder
  • 1/2 teaspoon Pepper powder
  • 1 tablespoon Soya sauce
  • 1 tablespoon Vinegar
  • 1 tablespoon Fish sauce (Optional)
  • 1 tablespoon Refined flour
  • 1 tablespoon Corn flour
  • 2 tablespoon Water
  • Bamboo skewers


  • To a mixing bowl add the ingredients garlic, coriander leaves, chilly powder, pepper powder, soya sauce, vinegar, fish sauce, refined flour, corn flour and water and make it into a fine batter.
  • If you are not adding the fish sauce check for the seasoning and adjust the salt as required.
  • Add the fish cut into cubes in to the batter and coat it well with the batter.
  • Take out the fish pieces to a separate bowl.
  • To the remaining batter add the potato that are cut into very thin slices and coat it well with the batter.
  • Now take a potato slice and keep a fish cube in between and fasten it onto the bamboo skewers.
  • Line the Philips airfryer basket with aluminum foil.
  • Keep the skewered fish and potatoes into the basket and keep it inside the airfryer.
  • Set the temperature to 200°C and the timer for 5 min and fry it.
  • After 5 min take out the basket and turn the skewers and fry it again for 5 min at 200°C.
  • Again take the basket out after 5 min and baste it with some olive oil and fry it for 3 min at 200°C.
  • The yummy and healthy Fish and Chips is ready to serve. Transfer it to a serving dish and serve it hot with tomato ketchup.