I haven’t had Fish and Chips in over 5 years! The last time was long before my Celiac diagnosis, and even back then I didn’t order it often, because of how miserable I would feel afterward. At the time I just thought that fried food didn’t agree with me. Who knew?
Today, along with being gluten free, I still avoid fried food. So, I never imagined I would be enjoying Fish and Chips again.
But never say never…
Enter the air fryer.
I’ve had my air fryer for just a few months now (best gift ever!) and have been obsessed with making fries, practicing over and over until I got the cook time and temperature just right. In my air fryer, 25 minutes at 400º seems to be the sweet spot. The size of the potato, thickness of the fries, and other food being cooked at the same time will all affect the results. The fries need to be spread out evenly with plenty of space to get crispy on the outside.
Once I got my fries perfected, Fish and Chips just seemed like the next challenge. After looking at a few traditional recipes I was able to make a gluten free version and it came out so good! For the breading, do not use all-purpose gluten free flour. Most of these flour blends are formulated for baking and contain starches and gums that can make your breading soggy. In this recipe I used Bob’s Red Mill white rice flour and Gillian’s original gluten free breadcrumbs. Rice flour is far less expensive than all purpose and gets the job done.
Dinner for two
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Ingredients:
For the Fish:
For the Chips:
Preparation:
I used a russet potato and left the skin on for better texture and nutrition. Wash the potato and dry completely. Slice into 1/3″ rounds, then cut into 1/2″ pieces.
Toss with 1 tbsp. olive oil, seasoned salt and a sprinkle of paprika.
Preheat the air fryer for 5 minutes at 400º. Mist 2 trays with cooking spray and divide the potatoes between the two. I found that using 2 trays gives a better result, as the potatoes can be spread farther apart in an even layer. Place trays on the top 2 shelves of the air fryer and set it for 25 minutes at 400º.
While the chips are getting started prepare the fish. You want a thick, firm white fish for this recipe. Cod or haddock are the usual choices but today I got this beautiful Sablefish on sale.
Set up 3 breading trays with the rice flour, beaten egg + water, and breadcrumbs. Season each with Old Bay.
Cut the fish into 4 pieces and remove the skin with a sharp knife.
Spray the air fryer tray with cooking spray. Dip each piece of fish in the flour, then into the egg, shaking off the excess. Next roll in the breadcrumbs and place on the rack. Repeat with all 4 pieces.
When the fries have cooked for 10 minutes turn them over and move the trays to the bottom 2 racks. Mist the fish lightly with cooking spray and place it on the top rack.
Continue cooking 15 minutes longer, turning the fish halfway through. When you turn the fish over, mist the top with cooking spray. Keep an eye on the fries and watch that they don’t burn.
The fries (or chips) are perfect. I mean, just look at them!
And here is the fish. Light and crispy on the outside, moist and flaky on the inside.
The sablefish was amazing, I don’t know if I’ll be able to find it again at a reasonable price, but I will be on the lookout. As mentioned before, this recipe will most certainly work with cod or any firm, white fish.
This was one of my favorite air fryer meals to date. I will be making it over and over again!
Notes ♪♫ All air fryers are different. Cook times given in this post are what works for me and should be used as a guide. My air fryer is a shelf style (oven style with shelves and rotisserie). If yours is a basket style, you will need to cook the fish and chips separately. Cook the potatoes first as they take longer, and keep warm while you do the fish. When the fish is ready you can reheat the fries for a minute or two.
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