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Fish and Chips

Updated: Mar 10, 2023

A bar classic made lighter! Fish coated with potato chips and the side being peas, you still get all the flavor but feel less bloated and heavy after eating. Lemony, crunchy, and delicious.


  • 2 large egg whites

  • 2 5-oz. packages salt and vinegar potato chips (about 4 cups), crushed

  • 1 1/2 lb. cod fillets, cut into 3-inch pieces

  • 1 tbsp. olive oil, plus more for spraying, divided

  • 16 oz. frozen peas, thawed

  • 1 tsp. grated lemon zest plus 2 tbsp. juice

  • Kosher salt and pepper



Heat air fryer to 400°F. In shallow bowl, beat egg whites and 1 tablespoon water.

Place chips in second shallow bowl. Dip fish in egg whites, letting excess drip off, then in crushed chips, pressing gently to help adhere.

Spray air fryer basket with olive oil, arrange fish in basket, and air-fry until fish is golden brown and opaque throughout, 10 minutes.

Meanwhile, in bowl, microwave peas on medium 2 minutes. Toss with lemon zest and juice, 1 tablespoon oil, and ½ teaspoon each salt and pepper, then mash. Serve with fish.


No air fryer? Heat oven to 450°F. Coat fish as directed and transfer to large rimmed baking sheet rubbed with 1 tablespoon oil. Roast until fish is golden brown and opaque throughout, 10 to 12 minutes.


Original Recipe from: Good Housekeeping

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