RECIPE
SERVES 2
FOR THE FISH :
• 4 tbsp gluten-free plain flour or cornflour
• 1 large egg
• 65g gluten-free cornflakes , crushed
• 2 skinless cod or basa fillets
• Vegetable oil in a spray bottle
FOR THE CHIPS :
• 600g Maris Piper potatoes , skin on or off
• 3 tbsp vegetable or olive oil
• 2 tbsp gluten-free plain flour or cornflour
TO SERVE :
• Ketchup
• Tartare sauce
• Vinegar
• Mushy peas
Air Fryer Gluten-Free Fish & Chips
1 For the fish , start by mixing the flour , 1 tsp salt , and ½ tsp black or white pepper on a large dinner plate . Briefly beat the egg with a fork in a medium bowl . Tip the crushed cornflakes into a large bowl , ensuring there are no whole cornflakes left as they won ’ t stick to the fish well . 2 Dredge the fish fillets in the flour until evenly coated on both sides , then dip them into the egg until well coated . Finally , dredge them in the cornflakes , ensuring even coverage on both sides by gently pressing and compacting the cornflakes onto the fillets . 3 Set the air fryer to 200 ° C . Lightly spray it with a little oil , then add the fish to the first air fryer basket . Spray again and air fry for 8-10 minutes ( no need to flip ) until beginning to turn golden brown in places . 4 Meanwhile , cut the potatoes into 1cm-thick chips and transfer them to a medium bowl . Add the oil , 1 tsp salt , and ½ tsp pepper . Mix until well coated , then add the flour . Mix until the flour disappears , ensuring no potato pieces are stuck together . 5 Place the potatoes into the second air fryer basket and air fry for 20-22 minutes at 200 ° C until browned at the edges and crisp . Turn them halfway through , giving them a shake and separating any that are stuck together . 6 Serve the fish and chips with ketchup , tartare sauce , vinegar , and mushy peas .
Recipe from Gluten Free Air Fryer by Becky Excell
Becky Excell
AS SEEN ON SUMMER KITCHEN
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