Fish and Chips with Coleslaw (Air Fryer)

Written By Katrina Borg

Looking for a new way to enjoy fish? This air fryer fish and chips is a healthy take on the classic meal and something the whole family is sure to love.

INGREDIENTS:

Fish and Chips:

  • 450g white fish (we used cod)

  • 600g russet potatoes (cut into wedges)

  • 2 tsp paprika

  • 1 tsp oregano

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1/2 tsp cumin

  • 1/2 tsp salt

  • 1 tsp brown sugar

  • 1/4 tsp pepper

Coleslaw

  • 400g bagged coleslaw or kaleslaw mix

  • 75g mayonnaise

  • 75g greek yogurt (2%)

  • 2 tbsp apple cider vinegar

  • 2 tsp lemon juice

  • 2 tsp dijon mustard

  • 1/4 tsp celery seeds (optional)

  • Salt and pepper to taste

DIRECTIONS:

  1. In a bowl, mix the coleslaw dressing. Toss the dressing over the coleslaw mix and set aside for at least 30 minutes.

  2. Cut the potatoes into wedges and season with salt and pepper. Bake in the oven at 450F/220C for 35-40 minutes or in the air fryer at 350F/180C for 18 minutes.

  3. Cut the fish horizontally to create ‘fish sticks’. Ensure pieces are similar size to ensure consistent cooking.

  4. Mix the spices together and sprinkle over the fish sticks, mixing well to coat the outside.

  5. Cook the fish in the air fryer at 350F/180C for 12 minutes.

Makes 4 servings

Nutrition:

Cals: 380 calories
Protein: 27g
Carbs: 35g
Fiber: 4g
Fat: 15g

*Fat can be adjusted by altering the ratio of mayonnaise to greek yogurt. For higher fat, increase the mayo and reduce the greek yogurt by the same amount. For lower fat, increase the greek yogurt and reduce the mayo by the same amount.

Katrina Borg
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