Air-Fried Crispy Chicken Strips with Honey Mustard Dip
Crunchy golden chicken strips cooked in the air fryer and served with a quick honey mustard dip for an easy fakeaway-style dinner.
Air Fryer Classic Beer-Battered Fish & Chips
Air Fryer Classic Beer-Battered Fish & Chips delivers the comfort of a proper chippy-style supper with less oil and less mess. White fish fillets are coated in a crisp, seasoned beer batter, while chunky chips cook until golden and fluffy inside.
The air fryer keeps things straightforward and weeknight-friendly, but the final plate still feels like a treat. Serve with lemon wedges, tartare sauce and mushy peas for a classic British finish. This version is ideal for family dinners and is easy to scale depending on the size of your air fryer basket.
Method
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- Preheat the air fryer to 190°C.
- Rinse the cut chips, pat dry thoroughly, then toss with 1 tbsp olive oil and a pinch of salt.
- Air-fry the chips for 18-22 minutes, shaking halfway, until golden and crisp. Keep warm.
- Meanwhile, pat the fish dry and lightly dust with plain flour.
- In a bowl, whisk flour, baking powder, salt and black pepper, then gradually whisk in cold lager to make a smooth batter.
- Dip each fish fillet into the batter, letting excess drip off.
- Lightly oil the air fryer basket, place battered fish in a single layer and spray tops with a little oil.
- Air-fry at 190°C for 10-12 minutes, turning carefully halfway, until crisp and cooked through.
- Return chips to the air fryer for 2-3 minutes if needed so everything is piping hot.
- Serve fish and chips immediately with lemon wedges and tartare sauce.
Ingredients
- 200 g Plain Flour plus extra for dusting
- 220 ml Lager cold
- 1 tsp Sea Salt plus extra to season
- 600 g Cod or haddock, cut into 4 fillets
- 1 Lemon cut into wedges, to serve
- Tartare Sauce, to serve
- 2 tbsp Olive Oil
- 1/2 tsp Black Pepper
- 1 tsp Baking powder
- 800 g Potatoes peeled and cut into thick chips
Notes
Cook in batches if needed; overcrowding the basket reduces crispness.
Keep fish and chips warm on a wire rack in a low oven while finishing remaining batches.
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