Looking for a healthier version of classic fish and chips that doesn’t skimp on flavour or crunch? This crispy air fryer hake with twice-fried homemade chips is the perfect solution. Lightly seasoned, golden hake fillets meet hand-cut, double-fried potato chips for a mouthwatering dish that feels indulgent but is simple and satisfying. Whether you’re serving it for a Friday night dinner or a casual weekend meal, this recipe is guaranteed to become a household favourite.
This recipe delivers all the crispiness of a traditional fish and chips meal without the heavy oil. The air fryer gives the hake fillets a golden, crunchy crust with minimal oil, while the twice-fried chips ensure that perfect soft-centre and crispy-outside texture every time. Plus, everything is made from scratch using whole ingredients.
Ingredients
For the Air Fryer Hake:
- 4 hake fillets (boneless and skinless)
- 1 cup breadcrumbs (preferably panko for extra crunch)
- ½ cup all-purpose flour
- 2 eggs
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- Olive oil spray or a drizzle for coating
For the Twice-Fried Homemade Chips:
- 4 large potatoes (such as russet or Maris Piper)
- Cold water for soaking
- Salt to season
- Vegetable oil for frying
Instructions
Step 1: Prepare the Chips
Peel the potatoes (optional) and cut them into thick, even chips. Rinse the cut chips under cold running water, then place them in a bowl of cold water and soak for at least 30 minutes (or up to 2 hours). This step removes excess starch and helps create crispier fries.
Step 2: First Fry for the Chips
Drain and pat the chips dry using a clean tea towel or paper towel. Heat oil in a deep pan or fryer to 150°C. Fry the chips in batches for about 5–6 minutes until they’re soft but not browned. Remove with a slotted spoon and let them drain on a paper towel. Let them rest for 15–20 minutes.
Step 3: Prepare the Hake
Pat the hake fillets dry and season lightly with salt and pepper. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder and paprika. Dredge each fillet in flour, dip into the egg, then coat in the breadcrumb mixture. Press gently to help the coating stick.
Step 4: Air Fry the Hake
Preheat your air fryer to 200°C. Lightly spray the air fryer basket with olive oil. Arrange the fillets in a single layer, not touching each other. Spray the tops of the fillets with a bit more oil. Air fry for 10–12 minutes, flipping halfway through, until the coating is crisp and golden and the fish flakes easily.
Step 5: Second Fry for the Chips
Increase the oil temperature to 190°C. Fry the chips again in batches for 2–3 minutes or until golden brown and crispy. Drain on paper towels and season with salt immediately while still hot.
Serving Suggestions
Serve the crispy hake and chips hot, with a side of homemade tartar sauce or lemon wedges. Add mushy peas, a crisp garden salad or coleslaw for a balanced plate. You can also sprinkle a touch of malt vinegar over the chips for that classic British flavour.
Tips for the Best Results
- Don’t overcrowd the fryer or air fryer. This ensures even cooking and crispiness.
- Use panko breadcrumbs for a crunchier texture.
- Let the chips cool fully between the two frying stages. This is key to achieving that crispy finish.
- Fresh hake is ideal, but frozen hake fillets work well too—just thaw and pat dry before breading.
This crispy air fryer hake with twice-fried homemade chips is the perfect blend of comfort food and healthy cooking. The air fryer offers a guilt-free way to enjoy crunchy fish, while the double-fried chips deliver the taste and texture we all crave. It’s easy to make, fun to serve, and satisfying for the whole family.
Bookmark this recipe and try it out next time you’re craving fish and chips with a modern twist!
