Red Meat Allergy Friendly Gluten Free Air Fryer Fish and Chips
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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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