Air Fryer Fish and Chips with Pickle Aioli

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Recipe - Air Fryer Fish and Chips with Pickle Aioli

From The Hamilton Beach Test Kitchen

Added by Lynne


Pickle Aioli: 

  • 1/3 cup mayonnaise 
  • 1/3 cup finely chopped dill pickle 
  • 2 tablespoons dill pickle juice 
  • 1 tablespoon finely chopped fresh dill 
  • 1 teaspoon lemon juice 
  • Pinch cayenne pepper 



  • 10 ounces firm white fish fillets, such as cod, cut into 5 ounce portions 
  • 1/2 cup all-purpose flour 
  • 1 teaspoon salt 
  • 1 teaspoon paprika 
  • 1/2 teaspoon coarse black pepper 
  • 1/4 teaspoon celery seed 
  • 1 large egg, beaten 
  • 1 cup panko bread crumbs 
  • Nonstick cooking spray 
  • 2 lemon wedges 


Pickle Aioli: 
In a small bowl, combine all ingredients. Cover and refrigerate until ready serve. 

For Fish: 

  1. In a medium bowl, combine flour, salt, paprika, black pepper, and celery seed. Place flour mixture on a plate. Place egg in a medium bowl. Place panko on a separate plate. 
  2. Dredge each fish portion in flour mixture, coating all sides. Dip into egg to coat. Dredge in panko mixture to evenly coat all sides. Spray lightly on top and bottom with nonstick cooking spray. Set aside on a clean plate. 
  3. Preheat toaster oven on Air Fry to 400°F. Cut a small piece of foil to place under each piece of fish. Place fish on one side of air fry basket. Place French fries on opposite side of air fry basket. Cook for 6 to 8 minutes.  Flip fish, stir fries, and continue cooking for 6 to 8 minutes or until fish is flaky and fries are crispy. 
  4. Serve immediately with Dill Pickle Aioli and lemon wedges. 

Serves: 2

Test Kitchen Tips:
Standalone air fryers may require less cooking time than air fryer toaster ovens. Check food for desired doneness before end of recommended cooking time. 

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