Perfect Fish and Chips: 3 Methods Using Slow Cooker, Instant Pot, and Air Fryer

Name: Fish and Chips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Australian Cuisine

How to Use a Slow Cooker for Creamy Mashed Potatoes and Tender Fish Filling for Your Fish and Chips

While the slow cooker is great for cooking the fish filling, it isn't ideal for frying. Instead, use it to cook the potatoes for a creamy mash or to soften them before finishing them in the oven or air fryer. For the fish, sear it in a hot pan before assembling your dish.

Instant Pot Fish and Chips: Steam Potatoes and Cook Fish to Perfection in Less Than an Hour

Use the Instant Pot’s "Saute" function to cook the fish, then use the "Pressure Cook" setting to steam the potatoes before you transfer them to the air fryer or oven to crisp up. This method ensures the fish stays tender, while the potatoes become fluffy on the inside and crispy on the outside.

Air Fryer Fish and Chips: Crispy, Golden Fish and Fries in Just Minutes

Preheat your air fryer to 400°F. Coat the fish fillets in batter and air fry for 10-12 minutes, flipping halfway for an evenly crisped exterior. For the chips, cut potatoes into wedges, coat them lightly in oil, and air fry at 380°F for 15-20 minutes for golden, crispy fries.

Tips and Suggestions on Fish and Chips

Frying temperature

Getting the oil temperature right is key to crispy and golden Fish and Chips. The oil should be hot but not too hot as it can burn the batter or cause the fish to be undercooked. Use a thermometer to monitor the temperature and aim for around 350-375°F, Our article is definitely worth a read Top Picks for Precision Cooking.

Batter consistency

A thick batter will create a heavy coating, while a thin batter may not stick to the fish. Achieving the ideal consistency may require some experimentation. It's worth taking the time to read our article A Deeper Dive Into the World of American Batter and Frying.

Fish selection

Choose a firm, white-fleshed fish like cod, haddock, or pollock. Avoid oily or delicate fish as they may not hold their shape or texture during frying.

Drying the fish

Patting the fish dry with a paper towel before coating it in batter will help the batter adhere better to the fish and prevent it from becoming soggy.

Drainage and seasoning

Once the Fish and Chips are cooked, place them on a paper towel-lined plate to drain excess oil. Season them with salt and pepper, as well as any other desired seasonings, while they are still hot, give our writing a fair assessment Enhance the Flavor.

Classic Fish and Chips Recipe

                        Ingredients
                        4 small fish fillets
2 cups of flour
1 tsp salt
1/4 tsp cayenne pepper
1 tsp baking powder
1 bottle of beer
4 large potatoes
Cooking oil
Lemon wedges

                    

                        Instructions
                        Cut the potatoes into thick chips and rinse well. Pat dry with a paper towel and set
                                aside.
Heat the cooking oil in a large pot or deep fryer to 180°C.
In a mixing bowl, combine the flour, salt, cayenne pepper, and baking powder. Whisk in
                                the beer until smooth.
Dip each fish fillet in the batter, then carefully lower into the hot oil. Fry for 6-8
                                minutes or until golden brown and crispy.
Use a slotted spoon to remove the cooked fish from the oil and place on a paper towel to
                                drain excess oil.
In a separate frying pan, fry the potato chips in batches for 5-7 minutes or until
                                crispy and golden. Remove from oil and place on a paper towel.
Serve the fish and chips immediately with lemon wedges on the side.

                    

Cooking Time

Preparation Time 10 min

Cook Time 20 min

Total time 30 min

                        Nutrition Facts
                        Calories: 550
Fat: 14 g
Saturated Fat: 2 g
Carbohydrates: 86 g
Fiber: 7 g
Sugar: 4 g
Protein: 18 g

                    

Variations for Fish and Chips

Fish and Chips with Beetroot

This version is made with crispy battered fish served alongside golden chips, complemented by tangy beetroot slaw for a vibrant twist.

Beetroot with Baked Salmon with Roasted New Potatoes

Deep Fried Salmon and Chips

This version is made with succulent deep-fried salmon, perfectly crispy on the outside, served alongside golden chips for a satisfying meal.

Beer-Battered Deep-Fried Salmon

Panko Fried Salmon and Chips

This version is made with panko-crusted salmon, delivering an extra crunchy finish, paired with crispy chips for a delightful twist on tradition.

Panko Fried Wild Salmon

Seafood Basket and Chips

This version is made with an assortment of fresh seafood, including shrimp, calamari, and white fish, all perfectly battered and fried, served with crispy chips.

Seafood Basket

Fish and Chips with Tartar Sauce

This version is made with flaky white fish, lightly battered and fried to golden perfection, accompanied by crispy chips and zesty tartar sauce.

Fried Fish Sandwiches With Creamy Slaw and Tartar Sauce

Whitebait Fish and Chips

This version is made with tender, crispy whitebait, lightly seasoned and fried, served alongside golden chips and a squeeze of lemon.

Fried whitebait

Panko Barramundi and Chips

This version is made with succulent barramundi fillets coated in crunchy panko breadcrumbs, fried to perfection, accompanied by crispy chips and tartar sauce.

Panko Crusted Barramundi with Sweet Potato Fries

Fish and Chips Recipe