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Fish & Chips

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Fish & Chips

Pan-seared fish, air fried chips, and a delicious Hungarian Paprika butter!


  • 2 white fish fillets, we recommend swai or haddock
  • 2 Yukon gold potatoes, sliced into match sticks or wedges
  • 1 stick butter, unsalted
  • 1 tablespoon Dijon mustard
  • 1 tablespoon garlic, minced
  • 1 tablespoon Stuart’s Spices Hungarian Paprika
  • 1 tablespoon chives, fresh minced or dried
  • 1 teaspoon Stuart’s Spices Parsley Flakes
  • 1 teaspoon Stuart’s Spices Crushed Red Pepper
  • Lemon zest
  • Oil, for both fish and chips
  • Optional: Add 1 teaspoon of cayenne pepper for heat


  1. In an air fryer, arrange chips in an even layer and sprinkle with a little paprika and salt, drizzle with oil and set fryer to 400° F for 8-9 minutes.
  2. In a medium-size skillet, heat a tablespoon of oil and arrange fish fillets so they’re not crowded, then lightly salt them and cook on each side for 8-9 minutes or until internal temp is 145° F.
  3. While fish is cooking, in a smaller skillet or sauce pot, melt stick of butter, and then add in minced garlic, Dijon mustard, Hungarian Paprika, chives, parsley, crushed red, lemon zest, and then salt and pepper to taste.
  4. Whisk the butter sauce over medium heat, careful not to boil, until everything is incorporated.
  5. Once fish and chips are plated, drizzle butter sauce over fish, adding as much or as little as desired.
  6. Garnish with fresh lemon juice and more fresh chives and enjoy!