You can’t beat a nice plate of fish and chips, but how can you make the meal more healthy? This gluten-free, air fryer cooked fish and chips recipe by Becky Excell from the Good Food Show cuts down on fat without losing the flavour.
Serves: 2
Cooking Time: 30 mins
Difficulty: Easy
Ingredients
- 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 bottleFor 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
Method
- 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. Ensure there are no whole cornflakes left, or they won’t stick to the fish very well.
- Dredge the fish fillets in the flour until evenly dusted on both sides, then dip into the egg until well coated. Finally, dredge them in the cornflakes, ensuring even coverage on both sides by gently squeezing and compacting the cornflakes onto the fillets.
- Set the air fryer to 200C, 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 mins (no need to flip) until beginning to turn golden-brown in places.
- Meanwhile, cut the potatoes into 1cm- thick chips then transfer 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 that no potato pieces are stuck together.
- Place the potatoes into the second air fryer basket and air fry for 20-22 mins at 200C until browned at the edges and crisp. Turn them halfway through, giving them a shake and separating any that are stuck together.
- Serve with ketchup, tartare sauce, vinegar and mushy peas.
