Gluten Free Air Fryer Fish and Chips
Fish and chips is one of those cravings that can feel completely off-limits when you're avoiding gluten — battered fish and crispy fries are practically built on wheat flour. This version flips the script entirely, using gluten free flour and gluten free panko to build a three-stage breading that delivers a genuinely crunchy, golden crust on every cod fillet. The air fryer does the heavy lifting here, circulating hot air at 400°F to crisp up both the fish and the smoked paprika-seasoned potato wedges without a drop of deep-fry oil. Patting the cod dry before breading and pressing the panko firmly onto each fillet are the small moves that make a big difference in getting that satisfying crunch. The chips get a head start in the basket and come out tender inside with golden edges, seasoned simply with garlic powder, smoked paprika, salt, and pepper. Serve the whole spread with lemon wedges and a splash of vinegar, and it genuinely tastes like the real thing — because it is. This recipe serves 4, making it a solid weeknight dinner that doesn't feel like a compromise.
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Learn more →Ingredients
4 servings
For the chips
- 1 ½ lb russet potatoes (about 3 medium), scrubbed
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the fish
- 4 cod fillets (about 6 oz each), patted dry
- ½ cup gluten free flour
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp smoked paprika
- 2 large eggs, beaten
- 1 cup gluten free panko
- olive oil spray
For serving
- lemon wedges, for serving (optional)
- malt vinegar or white wine vinegar, for serving (optional)
Instructions
- 1
Cut the potatoes lengthwise into wedges about 1/2 inch thick. In a large bowl, toss the wedges with 2 tbsp olive oil, garlic powder, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- 2
Preheat the air fryer to 400°F (205°C). Arrange the potato wedges in a single layer in the air fryer basket — work in batches if needed to avoid crowding. Cook for 20–25 minutes, flipping halfway through, until the wedges are golden at the edges and tender when pierced with a fork. Transfer to a wire rack and keep warm while you cook the fish.
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