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  • 1 pound cod, cut from the thicker side
  • kosher salt
  • black pepper
  • 1/2 Cup AP flour
  • 2 eggs, beaten
  • 1 teaspoon water, optional
  • 2 Cups panko breadcrumbs, not seasoned
  • 1/4 Cup rice flour, can substitute with corn starch
  • cooking spray
  • lemon wedges, for serving
  • 2 russet potatoes, cut into shoestrings
  • kosher salt
  • cajun seasoning, optional
  • oil for frying
  • 3/4 Cup mayo
  • 1 heaping TBLS dill pickle relish
  • 1 teaspoon liquid from the dill relish
  • 1 heaping TBLS sweet relish

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As I am working my way on creating a blog devoted to Lenten Meals, I knew Fish and Chips had to be on the menu. Now that I am living in the South, you have no idea how I yearn for a great Friday Night Fish Fry. Those of you who know, you know. Back in Pennsylvania, Friday nights during lent were spent sitting in a church basement, or local firehouse enjoying one fabulous meal of either Fish and Chips, or the most perfect fish sandwich. Believe me, this was not a tiny fish sandwich. It was one that overflowed a huge hoagie roll.

Regrettably, I have yet to find this Friday night special here in Charlotte. Maybe that means I must take a trip back home in the next few weeks. For now, I will continue to enjoy my Friday nights making this recipe, or my Blackened Grouper Sandwich.

Lately, I have been loving this Rozmoz Air-fryer I purchased a few weeks ago. You must try my Chicken Wings! Even though, I prepared the fish in the air-fryer for this recipe, you can deep fry, if you so desire. Let me give you my honest opinion of the outcome. To me, the texture of the fish inside was perfect. Super flakey. The outside had more of a “baked” texture. However, it was incredibly crispy, and tasty. My Hubby loved it. So, if you like more of an oven-baked texture, use the air-fryer. If you are wanting more of a fried texture, air-frying is a close second, but not exactly the same.

Be sure to check out this quick video I created on Tiktok. Click here to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.

fish and chips in newspaper cones laying on a wooden board garnished with lemon wedges


Cod and haddock are probably the most favored fish for Fish and Chips. Pollock can also be used. Cod has a mild flavor with a super flaky, and tender texture. Seasoning is going to be your friend when working with cod. Haddock is also popular. Even though the texture of haddock is not near as flaky as cod, it is more flavorful.

Since I was utilizing the air-frying, I decided to cut the cod into sticks, as opposed to filets. Do you! Honestly, as I was doing this, it gave me a gentle and happy reminder of when I used to eat fish sticks as a child. You know the kind…in a blue box. One pound of cod, cut from the thicker side, should yield approximately ten generous fish sticks.



Timing is going to be very important. As you want both the Fish, and the Chips to be warm when serving. If you are using the air-fryer, it will take 11 minutes per batch. Consider this when preparing the chips (fries). My air-fryer (4.7Q) could hold about five generous fish sticks. I have yet to prepare french fries in the air-fryer. So, I fried my chips in duck fat. This preparation is very similar to the way I make Steak Frites. The only exception, I used Kitchen Crafted’s Bayou Catch BLND® on the chips, instead of rosemary salt.


As I was preparing the fish, I started the first batch of chips. Cut the potatoes to your desired shape. Shoestring for me! Two large russet potatoes made a huge batch. Soak in a bath of cold, lightly salted water for about ten minutes. This will release some of the starch, and make for a crispy. Dry completely on paper towels. Heat the duck fat in a pot, or cast iron pan. Fry each batch of chips until they are nice and crispy. Remove from the fryer with a slotted spoon directly into a bowl. Salt. Season with the cajun blend.


While the chips are frying, cut the fish into your desired portions. Season all sides with kosher salt and black pepper. Create a dredging station. In one bowl, add the AP flour. Season with kosher salt and black pepper. As mentioned earlier, if you are using cod, it is vital to season at every stage. In a second bowl, beat the eggs with just a touch of water, or milk. Season lightly. The last bowl, mix together the panko and rice flour.

Coat the fish in the flour. Dip all sides in the egg mixture then coat with the breadcrumb mixture. Allow to set on a parchment lined baking pan as you coat the remaining pieces.

Spray the basket with cooking spray. Place fish in the basket without touching. This is very important to ensure the fish will be crispy on all sides. Set the temperature to 360° for six minutes. Flip. Air-fry another five minutes. Keep in mind, my temperature and cook time was set for a thicker piece of cod. If you are using a thinner fish, or the thinner section of cod, adjust the cook times, accordingly.


As an alternative, or in addition to malt vinegar, serve these fabulous Fish and Chips with homemade tartar sauce. Honestly, once you make your own, you may never purchased the prepared again. In a bowl, combine the mayo, dill relish, liquid from the dill relish and sweet relish. Reserve in fridge.


Serve the Fish and Chips immediately with lemon wedges, homemade tartar sauce and/or malt vinegar. Also, a beautiful bowl of coleslaw is a perfect accompaniment. ENJOY! A few of you have already asked where you can find the newspaper cones. Are they not adorable? Click here to view.


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

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